Charro Beans with Green Chiles & Smoked Meat
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