Mexican Chipotle Pork and Beans

Name: Mexican Chipotle Pork and Beans
Total time: 185 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1.5 kg / 3lb pork shoulder ((skinless, boneless), cut into 6 equal pieces (Note 1)); 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 2 tsp cumin powder; 200 g / 7 oz chipotle in adobo (- the chillis + sauce (Note 2)); 2 tbsp olive oil; 1 onion (, finely chopped); 4 g arlic cloves (, finely minced); 1/4 cup tomato paste; 1 cup orange juice ((real, not reconstituted sweetened stuff - Note 3)); 2 cups chicken stock/broth (, low sodium); 2 bay leaves ((fresh, else dried)); 1 tsp cooking/kosher salt; 3 x 420g / 16 oz canned butter beans / lima beans (, or other of choice (Note 4)); 1 tbsp dried oregano; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp allspice powder

Recipe video above. This is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, eat like stew!SPICE NOTE: This sauce is spicy. N

⏱️ 185 min 🔪 Prep: 15 min 🔥 Cook: 170 min 📊 Hard ⭐ 5.0 (42) 👁️ 23 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

6 servings

1.5 kg / 3lb pork shoulder ((skinless, boneless), cut into 6 equal pieces (Note 1))
1 tsp cooking/kosher salt
1/2 tsp black pepper
2 tsp cumin powder
200 g / 7 oz chipotle in adobo (- the chillis + sauce (Note 2))
2 tbsp olive oil
1 onion (, finely chopped)
4 g arlic cloves (, finely minced)
1/4 cup tomato paste
1 cup orange juice ((real, not reconstituted sweetened stuff - Note 3))
2 cups chicken stock/broth (, low sodium)
2 bay leaves ((fresh, else dried))
1 tsp cooking/kosher salt
3 x 420g / 16 oz canned butter beans / lima beans (, or other of choice (Note 4))
1 tbsp dried oregano
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp allspice powder

Steps

Preheat oven to 180°C/350°F (160°C fan).
SPICINESS - Read note above about spiciness!
Puree chipotle in adobo until smooth using a stick blender or similar.
Sprinkle pork all over with salt, pepper and cumin.
Brown pork - Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, the remove onto a plate (~ 1 minute each side).
Sauté - Cool the pot slightly then return to medium heat. If the pot looks dry, add 1 tbsp oil. Sauté onion, garlic, the herbs & spices for 3 minutes.
Cook off tomato & chipotle - Add tomato paste and cook it off for 2 minutes. Add chipotle puree and cook for 2 minutes.
Slow cook 2 hours - Add remaining ingredients EXCEPT beans. Stir, then bring to simmer. Place pork in - arrange so its submerged as best as possible. Cover with lid. Place in oven for 2 hours. (Note 6 other cook methods)
Add beans, cook 30 min - Remove lid, add beans. Return to oven for 30 minutes without lid to caramelise the surface. The pork will be fork-tender!
Serve like stew over Mexican red rice or with tortillas for dunking. Or make wickedly food tacos with finely chopped white onion, fresh coriander/cilantro, avocado slices and a squeeze of lime. More serving options above the recipe video.