Page 156 - 201415_TOH_Cookbook

ROASTED POBLANO PINTO BEAN STEW
BUSH BROTHERS & COMPANY
INGREDIENTS
Serves 6
2 poblano chiles
Olive oil
5 ounces diced ham
1 1/2 white onions, diced
2 carrots, diced
3 celery ribs, diced
5 garlic cloves, minced
1 bay leaf
1 1/2 teaspoons ground cumin
3/4 teaspoon dried thyme
1 teaspoon dried Mexican oregano
3 (15.5-ounce) cans Bush’s Best Low Sodium Pinto Beans, drained and rinsed
2 cups low sodium chicken stock 2 teaspoons sherry vinegar Kosher salt Ground black pepper
PREPARATION ttttt1. Preheat a broiler. Lightly brush the chiles with oil and place on a sheet tray. Broil, turning occasionally, until all the sides are well charred, about 5 minutes. Put the chiles in a bag and seal to allow the steam to loosen the skins. Let cool 15 minutes. Remove from the bag and peel away the charred skins. Stem and seed the chiles and then dice. Reserve 1/2 of a poblano chile to add at the end to adjust flavor, if needed.
2. Heat a thin film of olive oil in a large pot over medium-high heat. Stir in the ham and sear until browned,
2 to 3 minutes. Remove the ham with a slotted spoon, leaving the fat behind, and place on a plate.
3. Add the onions, carrots, celery, garlic, bay leaf, cumin, thyme and oregano and cook, stirring often, for 5 minutes or until the vegetables are softened. Return the ham to the pot and add 1 1/2 of the poblano chiles, beans, stock and vinegar.
4. Cover the stew and simmer for
15 minutes. Remove the lid and simmer 15 more minutes. Taste, adjusting the seasoning with salt and pepper. For more chile flavor, add the reserved poblano, if de- sired. Remove the bay leaf. Serve 8 ounces of stew per person.
Taste of Home – Page 142