A rustic and flavor-packed Mexican stew made with pinto beans, roasted green chile, tomatoes, and smoky cuts of meat. Perfect with rice or fresh tortillas.
Ingredients:
For the bean base:
2 cups cooked pinto beans (with broth) – homemade or canned
1 cup diced tomatoes (fresh or canned)
1 poblano pepper (or roasted Hatch chile), peeled and sliced into strips
1/2 white onion, finely chopped
2 cloves garlic, minced
1/2 tsp ground cumin
Salt and black pepper to taste
For the meat:
1 cup diced smoked meat (such as ham hock, smoked sausage, bacon, or smoked pork ribs)
Optional add-ins:
1 jalapeño, chopped (for extra heat)
Fresh cilantro for garnish
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Instructions:
Sauté aromatics:
In a large pot or Dutch oven over medium heat, add a splash of oil. Sauté the chopped onion and garlic until softened and fragrant (about 3–4 minutes).
Add tomatoes and chile:
Stir in the diced tomatoes and roasted chile strips. Let them cook for another 5 minutes, allowing the flavors to meld.
Add the meat:
Add your chopped smoked meat to the pot. Cook for about 5–6 minutes so the smoky flavor releases into the mixture.
Add beans and broth:
Pour in the cooked pinto beans along with their liquid (or use broth to cover). Stir well to combine everything.
Season:
Sprinkle in the cumin, salt, and black pepper. Bring to a simmer, then reduce the heat and cook uncovered for 20–25 minutes. Stir occasionally to prevent sticking and allow the stew to thicken slightly.
Final touch:
Taste and adjust seasoning. If you like a little heat, toss in the chopped jalapeño now.
Serving Suggestions:
Serve with warm flour or corn tortillas
Top with fresh cilantro or queso fresco
Pair with red rice or grilled veggies
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