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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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In 'The Mexican Slow Cooker' by Deborah Schnider Ingredients:
2 large poblano chiles |
1 cup dried pinto bean, rinsed and picked over (or mayocoba beans) |
2 jalapeno chilies, stemmed and cut lengthwise into strips |
2 1/2 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck) |
4 slices bacon |
1 large white onion, diced |
4 large garlic cloves, minced |
1 tablespoon kosher salt |
1 tablespoon whole cumin seed |
1 tablespoon dried mexican oregano (or dried epazote) |
1 (7 ounce) can chipotle chiles in adobo, with liquid, finely chopped |
1 (14 ounce) can diced tomatoes with juice |
4 cups beef broth |
2 cups water |
warm corn tortillas or flour tortilla |
Directions:
1. Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
2. Let cool slightly, then peel, seed, and cut into 1-inch pieces.
3. Place the beans in the bottom of a 5-quart slow cooker.
4. Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
5. Add the chipotles, tomatoes, broth, and water to the cooler.
6. Cover and cook on LOW for 8 hours.
7. Turn the cooker to warm setting and uncover.
8. Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
9. Remove the bacon, cut it into small pieces, and return to the soup.
10. Thin the soup, if desired, with a little more broth or water.
11. Taste and adjust the seasoning.
12. Serve hot with warm tortillas on the side.
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