Colm O'Gorman's pork and bean stew is a low-and-slow Tex-Mex classic

The chipotle paste gives a lovely smoky chilli hit to the dish, but this stew is not very spicy

Tex Mex Pork and Beans

We are off to the southern states of the USA for this week’s recipe — the second in a short winter series of columns featuring stew recipes from around the world. This week’s dish is a Tex-Mex take on a southern classic, pork and beans.

You can use pork shoulder or loin for this dish. It is cooked low and slow, so the meat becomes fabulously tender, and just falls apart under your fork.