Mexican Chipotle Pork and Beans

Step 1: Preheat the oven to 180°C/350°F (160°C fan).

Step 2: This sauce is spicy and has a good kick. For less heat, remove half the chillies from the can of chipotle in adobo before puréeing.

Step 3: Purée the chipotle in adobo until smooth using a stick blender or similar.

Step 4: Sprinkle the pork all over with the salt, pepper, and cumin.

Step 5: Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, then remove it to a plate. Brown for about 1 minute on each side.

Tip: If the pot looks dry, add 1 tablespoon oil before sautéing in the next step.

Step 6: Let the pot cool slightly, then return it to medium heat. If the pot looks dry, add 1 tablespoon oil. Sauté the onion, garlic, dried herbs, and spices for 3 minutes.

Step 7: Add the tomato paste and cook it for 2 minutes. Add the chipotle purée and cook for 2 minutes.

Step 8: Add the remaining ingredients except the beans. Stir and bring to a simmer. Return the pork to the pot, arranging it so it is as submerged as possible. Cover with the lid and place in the oven for 2 hours.

Tip: The recipe also gives other cooking options: 6 hours on low in a slow cooker, or 2 hours on the stove over low heat, stirring occasionally so the base does not catch. It recommends finishing with the uncovered oven step that follows.

Step 9: Remove the lid and add the beans, pushing them under the liquid as best you can. Return the pot to the oven uncovered for 30 minutes to caramelise the surface, until the pork is fork-tender.

Tip: If you used a slow cooker or the stovetop, transfer the pot to the oven for this final step.

Step 10: Serve like a stew, over Mexican red rice, or with tortillas for dunking. To make tacos, add finely chopped white onion, fresh coriander or cilantro, avocado slices, and a squeeze of lime.