Mexican Chipotle Pork and Beans
Prep
15m
Cook
2h 50m
Total
3h 5m
This Mexican Chipotle Pork and Beans recipe features tender pork shoulder combined with a smoky chipotle sauce, buttery beans, and a blend of aromatic spices. The result is a hearty and flavorful dish that will satisfy any craving for delicious Mexican comfort food.
Ingredients
6 servingsPork
Sauce
Dried Herbs & Spices
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 1,158kcal 57%
-
Fat 54g 83%
-
Saturated Fat 19g 95%
-
Carbohydrates 70g 23%
-
Fiber 14g 56%
-
Sugar 21g 42%
-
Protein 90g 180%
-
Cholesterol 216mg 72%
-
Sodium 1,312mg 54%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Pork shoulder – Tough cut of meat made for slow cooking into fall apart submission. Chuck beef and boneless beef ribs will also work great!
2. Chipotle in adobo – smoked, dried jalapeños (chipotles) that are rehydrated and canned in a tangy, spicy red sauce that packs a load of flavour. In this recipe, we’re using both the chipotles and sauce (some recipes only use one or the other) and pureeing the chipotles for maximum flavour release.
3. Orange juice is used sparingly like stock in Mexican cooking. It doesn’t make it taste orangey, it adds a touch of sweetness and more flavour than just using sugar.
4. Beans –I realise butter beans are not authentic but I love how big and meaty they are, it justworks with the succulent pork! Pinto or black beans would be a more strictly authentic choice for Mexican cooking, though honestly, any type of beans will work here.
5. Other cook methods: Slow cooker 6 hours on low or 2 hours on the stove on a low heat, stirring every now and then to ensure the base doesn’t catch.
However, the final 30 minutes in the oven is recommended no matter what slow cook method you use as it caramelises the surface (flavour boost!) and reduces the sauce.
6. Store in the fridge for 4 days, or freezer for 3 months.
Nutrition per serving assuming 8.
2. Chipotle in adobo – smoked, dried jalapeños (chipotles) that are rehydrated and canned in a tangy, spicy red sauce that packs a load of flavour. In this recipe, we’re using both the chipotles and sauce (some recipes only use one or the other) and pureeing the chipotles for maximum flavour release.
3. Orange juice is used sparingly like stock in Mexican cooking. It doesn’t make it taste orangey, it adds a touch of sweetness and more flavour than just using sugar.
4. Beans –I realise butter beans are not authentic but I love how big and meaty they are, it justworks with the succulent pork! Pinto or black beans would be a more strictly authentic choice for Mexican cooking, though honestly, any type of beans will work here.
5. Other cook methods: Slow cooker 6 hours on low or 2 hours on the stove on a low heat, stirring every now and then to ensure the base doesn’t catch.
However, the final 30 minutes in the oven is recommended no matter what slow cook method you use as it caramelises the surface (flavour boost!) and reduces the sauce.
6. Store in the fridge for 4 days, or freezer for 3 months.
Nutrition per serving assuming 8.
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