Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Chipotle Pork & Beans Recipe
Mexican Chipotle Pork and Beans is a giant pot of saucy, shreddable meat in a wealthy, spicy, chipotle sauce. Pork shoulder is gradual cooked into fall-apart submission with meaty lima beans that absorbs the daring flavoured sauce. Stuff in tacos, serve over crimson rice, or eat like stew!
This meals is me on a plate.
Effectively, in a pot.
Hunks of juicy meat that’s so tender, it’s barely holding collectively if you scoop it out. A daring sauce that’s spicy, tangy and deeply savoury. Huge creamy beans littered all through that’s absorbed the flavour of the sauce, making beans tastier and dreamier than you ever imagined potential.
That it’s easy to make is a (huge) bonus. It’s similar to making a stew. In truth, that’s my favorite strategy to serve this – ladled into bowls like stew, besides with tortillas on the aspect for dunking as a substitute of serving it over the standard mash!
Right here’s what it’s good to make huge pot of Mexican deliciousness!
Seasoned pork
This dish is made with pork shoulder which is a cost-effective powerful lower of meat that must be gradual cooked to fall-apart tenderness. I simply use cumin to flavour it earlier than searing as a result of the pork absorbs a lot flavour whereas it’s gradual cooking, it actually doesn’t want a lot on the floor!
The chipotle sauce (and beans!)
And right here’s what it’s good to make the wealthy chipotle sauce that the pork is braised in. Flavour to the max!!
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Chipotle in adobo (photograph beneath) – The hero ingredient, I am keen on this Mexican sauce! It’s made with chipotles that are rehydrated and canned in a tangy, spicy crimson sauce that packs a load of flavour. (Chipotles are smoked, dried jalapeños).
On this recipe, we’re utilizing each the chipotles and sauce (some recipes solely use one or the opposite) and pureeing the chipotles for max flavour launch and to make a clean sauce.
The place to seek out it – These of you within the States are fortunate sufficient to seek out chipotle in adobo nearly “in every single place”! In Australia – discover it within the Mexican aisle of huge grocery shops (Coles, Woolies), Harris Farms, in addition to impartial grocers. I exploit La Morena which I purchase from Harris Farms – $3.29 for 200g/7 oz (we use the entire can).
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Butter beans (aka lima beans) – The large, fats, meaty beans you all the time see on the retailer that you simply surprise what to do with. Effectively, now you understand! 😂 Be happy to substitute with different beans, although I do suppose creamy beans work higher than smaller, agency ones like black beans, chickpeas and so forth.
Why canned as a substitute of dried beans? I discover that the prepare dinner time for dried beans (particularly giant ones like butter beans) can fluctuate fairly drastically relying on the age, measurement and high quality of the beans. Which suggests for dishes like this, typically the beans are achieved earlier than the pork is, typically they’re nonetheless laborious when the pork is completed. It’s not too unhealthy pulling the pork out and leaving the beans to prepare dinner for longer. However it’s a ache to take the beans out to proceed cooking the pork! So, canned is my choice right here.
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Orange juice – Sure! A secret ingredient utilized in Mexican cooking so as to add sweetness and extra flavour than simply including sugar into issues (eg carnitas, fajitas). Doesn’t make it style orangey as a result of as soon as it’s gradual cooked, the flavour utterly transforms.
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Chicken inventory – For the braising liquid. Low sodium please, in any other case your dish would possibly find yourself too salty.
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Tomato paste – For flavour and thickening. It’s sautéed to prepare dinner out the uncooked, bitter flavour earlier than mixing into the braising liquid.
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Herbs and spices – Nothing uncommon right here! Oregano, coriander, allspice, bay leaves.
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Onion and garlic – Flavour base.
This recipe begins off by searing the pork on the range earlier than transferring to the oven to braise till the pork is fall-apart tender, giving the sauce time to develop fabulous deep, savoury flavour.
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Puree the chipotle in adobo utilizing a stick blender. The chipotle is basically comfortable so it actually takes seconds.
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Season pork – Reduce the pork into 6 equal items, for ease of dealing with to sear, extra floor space for browning and they also prepare dinner quicker than a complete pork shoulder. Then sprinkle with the cumin, salt and pepper.
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Brown the pork in two batches, utilizing a heavy based mostly oven-proof pot. Rotate the pork to brown throughout. Bear in mind, color = flavour! As soon as achieved, take away the pork onto a plate.
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Sauté sauce flavour base – Utilizing the identical pot, sauté the garlic, onion, dried herbs and spices. Sautéing dried herbs and spices is a neat trick for getting additional flavour out of them – it makes them “bloom”.
Subsequent, prepare dinner off the tomato paste adopted by the pureed chipotle in adobo. Cooking off pastes is a superb flavour trick because it intensifies flavour in addition to taking off the uncooked, bitter edge. It additionally relies upon the savoury flavour so that you get extra out of much less!
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Braising liquid – Add all of the remaining components besides the beans into the sauce – the orange juice, inventory, spices and bay leaves. The beans are added later else they are going to overcook and develop into too mushy.
Give all of it a very good combine then place the pork in, together with any juices pooled on the plate (by no means waste free flavour!). Prepare the pork as finest you’ll be able to so they’re submerged below the liquid. However don’t fear if there’s among the floor poking above as a result of it should steam-cook and in addition the pork will shrink because it cooks so it should ultimately sink beneath the floor.
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Sluggish prepare dinner – Put the lid on and switch to the oven to gradual prepare dinner for two hours at 180°C/350°F (160°C fan). This temperature would possibly sound excessive for gradual cooking however it equates to a delicate simmer on the range, which is appropriate for gradual cooking meats.
Different prepare dinner strategies – 6 hours in a gradual cooker on low or 2 hours on the range.
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Beans – Take away the pot from the oven. The pork ought to be just about fork tender by this stage. Add the beans and push them in as finest you’ll be able to below the liquid.
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Bake uncovered – Return the pot to the oven to bake uncovered for half-hour to caramelise the floor which provides additional flavour. Additionally by this stage, the pork ought to be tender sufficient so you’ll be able to pry it aside utilizing two forks with none effort in any respect.
For those who used your gradual cooker or the range, I do suggest doing this last step within the oven as a result of the caramelising of the floor does add additional flavour!
And that’s it! To serve, simply scoop up items of pork and beans, and ladle into bowls or onto a plate for serving. See beneath for tactics to eat this pot of fall-apart-spicy-meaty-beany deliciousness!
As I discussed at first, my favorite manner. to serve Chipotle Pork and Beans is in a bowl like stew. Simply use a spoon or fork to chop off bits of pork (which takes barely a contact!) then get a giant scoop with beans and loads of sauce.
I like so as to add a little bit of avocado and sprinkle of coriander/cilantro for freshness, and tortillas for dunking / bowl mopping is crucial in my world.
Having stated that, listed here are another choices – all dish worthy!
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Served over Mexican crimson rice – or put a giant Mexican plate along with Mexican corn cobs (pictured above).
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As a taco filling together with your toppings of selection! It’s pictured above with avocado slices, finely chopped white onion, contemporary coriander/cilantro leaves and lime wedges. There’s no want for a separate sauce – that is saucy sufficient as is!
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Burritos to die for! Swap the chicken on this burrito recipe.
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Shred up the pork and blend it up into the sauce with the beans. Then use it to make a big nachos (swap out the chicken on this nachos recipe), as an enchilada filling, make tostada or just scoop up with corn chips.
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Flip it right into a hearty soup – Add additional chicken inventory/broth to skinny the sauce and make it much less intense, so it turns into appropriate to be a soup broth. Then serve it as soup!
So many prospects! What do you suppose? Which serving possibility appeals to you? – Johnsat x
Ingredients
- 1.5kg / 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
- 200g / 7 oz chipotle in adobo – the chillis + sauce (Note 2)
- 2 tbsp olive oil
- 1 onion , finely chopped
- 4 garlic 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
Instructions
- 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.
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 just works 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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