This dish is a celebration of bold flavours and hearty textures, with the smoky heat of chipotle peppers in adobo sauce, tender pork and creamy butter beans. Infused with the zest of orange juice and the richness of chicken stock, each bite is a symphony of flavours that dance on your tongue.
Ingredients:
- Chipotle in adobo
- Butter beans (canned)
- Orange juice
- Chicken stock
- Tomato paste
- Herbs and spices (such as oregano, cumin, coriander, allspice)
- Onion
- Garlic
Method of cooking:
Season the pork with salt, pepper and cumin. Heat a little olive oil in a large saucepan over a high heat and brown the pork on all sides. Remove and set aside.
Reduce the heat to medium, adding a little more oil if necessary. Sauté the finely chopped onion and minced garlic until soft. Stir in the herbs and spices, then the tomato paste and cook for a few minutes.
Blend the chipotle in adobo until smooth and add to the pot. Cook for another minute to blend the flavours.
Pour in the orange juice and chicken stock, then return the pork to the saucepan. Bring to the boil, cover and simmer on a low heat for about 2 hours or until the pork is tender.
Once the pork is tender, add the tinned butter beans and cook for a further 30 minutes to allow the beans to absorb the flavours.
Stir the pork into the sauce and beans, season to taste with salt and pepper and serve hot. This dish can be enjoyed on its own, stuffed into tacos or served over red rice.
