Mexican Chipotle Pork and Beans

Name: Mexican Chipotle Pork and Beans
Total time: 120 min
Ingredients: 1 ½ kg Pork shoulder; 2 tsp Salt; ½ tsp Black pepper; 3 tsp Cumin, powder; 200 g Chipotle pepper; 2 tbsp Olive oil; 1 Onion; 4 Garlic; ¼ cups Tomato paste; 1 cup Orange juice; 2 cups Chicken stock; 2 Bay leaf; 3 x 420 g Lima bean, canned; 1 tbsp Oregano, dried; 1 tsp Coriander seed, powder; ½ tsp Allspice, powder

By RecipeTin Eats · 120 min

Ingredients

Pork shoulder1 ½ kg
Salt2 tsp
Black pepper½ tsp
Cumin · powder3 tsp
Chipotle pepper200 g
Olive oil2 tbsp
Onion1
Garlic4
Tomato paste¼ cups
Orange juice1 cup
Chicken stock2 cups
Bay leaf2
Lima bean · canned3 x 420 g
Oregano · dried1 tbsp
Coriander seed · powder1 tsp
Allspice · powder½ tsp

Instructions

Preheat the oven to 180°C/350°F (160°C fan).
Blend the chipotle in adobo until smooth with a stick blender or similar.
Season the pork all over with the salt, pepper and cumin.
Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, about 1 minute per side, and move it to a plate.
Let the pot cool slightly, then return it to medium heat. If it looks dry, add 1 tbsp oil. Sauté the onion, garlic, herbs and spices for 3 minutes.
Add the tomato paste and cook for 2 minutes. Add the chipotle puree and cook for 2 minutes.
Add all remaining ingredients except the beans and stir, then bring to a simmer. Submerge the pork as well as you can, cover with the lid and bake for 2 hours.
Remove the lid and add the beans. Return to the oven uncovered for 30 minutes to caramelise the surface. The pork is done when fork-tender.

Summarized from RecipeTin Eats's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Tomato paste Pork shoulder Lima bean

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app