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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.<\/p>\n
For the bean base:<\/strong><\/p>\n 2 cups cooked pinto beans (with broth) \u2013 homemade or canned<\/p>\n 1 cup diced tomatoes (fresh or canned)<\/p>\n 1 poblano pepper (or roasted Hatch chile), peeled and sliced into strips<\/p>\n 1\/2 white onion, finely chopped<\/p>\n 2 cloves garlic, minced<\/p>\n 1\/2 tsp ground cumin<\/p>\n Salt and black pepper to taste<\/p>\n For the meat:<\/strong><\/p>\n 1 cup diced smoked meat (such as ham hock, smoked sausage, bacon, or smoked pork ribs)<\/p>\n Optional add-ins:<\/strong><\/p>\n 1 jalape\u00f1o, chopped (for extra heat)<\/p>\n Fresh cilantro for garnish<\/p>\n <\/p>\n<\/div>\n Saut\u00e9 aromatics:<\/strong> Add tomatoes and chile:<\/strong> Add the meat:<\/strong> Add beans and broth:<\/strong> Season:<\/strong> Final touch:<\/strong> Serve with warm flour or corn tortillas<\/p>\n Top with fresh cilantro or queso fresco<\/p>\n Pair with red rice or grilled veggies<\/p>\n","protected":false},"excerpt":{"rendered":" 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) \u2013 homemade or canned 1 cup diced tomatoes (fresh or canned) 1 poblano pepper (or roasted Hatch chile), […]<\/p>\n","protected":false},"author":1,"featured_media":6670,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6668"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6668\/revisions"}],"predecessor-version":[{"id":6671,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6668\/revisions\/6671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6670"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h2>\n
In a large pot or Dutch oven over medium heat, add a splash of oil. Saut\u00e9 the chopped onion and garlic until softened and fragrant (about 3\u20134 minutes).<\/p>\n
Stir in the diced tomatoes and roasted chile strips. Let them cook for another 5 minutes, allowing the flavors to meld.<\/p>\n
Add your chopped smoked meat to the pot. Cook for about 5\u20136 minutes so the smoky flavor releases into the mixture.<\/p>\n
Pour in the cooked pinto beans along with their liquid (or use broth to cover). Stir well to combine everything.<\/p>\n
Sprinkle in the cumin, salt, and black pepper. Bring to a simmer, then reduce the heat and cook uncovered for 20\u201325 minutes. Stir occasionally to prevent sticking and allow the stew to thicken slightly.<\/p>\n
Taste and adjust seasoning. If you like a little heat, toss in the chopped jalape\u00f1o now.<\/p>\n\ud83c\udf2e Serving Suggestions:<\/h3>\n