Pinto Pollo Stew with Roasted Poblano

Soak the beans in water overnight in the fridge. Pour off soaking liquid the next day.

In a medium pot, render bacon until crispy and then remove the bacon from the pan leavening the rendered fat in the pot and set aside.

In the same pan, start browning the chicken thighs skin side down, develop some color on both sides of the chicken. Remove the chicken and set aside. Pour off some of the fat from the pot reserving a few tablespoons to cook the onions and spices in.

Add the onion to the pot and cook until lightly caramelized (about 5-8 minutes) followed by the garlic and cook an additional minute. Add the tomato paste, chilies, spices and dried herbs. Cook for a minute or two until these ingredients become aromatic. This mixture is known as the “soffritto.”

Add the soaked beans to the pot along with the stock, scraping the bottom of the pot with a wooden utensil. Place the chicken thighs into the broth and beans and bring everything to a boil then reduce to a simmer.

This is a good time to roast the poblanos over an open flame or under the oven broiler. Place the roasted pepper in a bowl and cover. Later, peel skin off the pepper and dice.

Cook the beans and chicken covered for about 45 minutes or until the chicken is fork tender.

Remove the chicken and allow to cool. Season the beans with salt and keep simmering the beans until they are also nice and tender.

Pull and shred the meat from the thighs once they are cool enough to handle. Remove 3 cups of the cooked beans with some broth from the pot and purée in a blender or food processor (if you have an immersion blender you can partially blend the beans right in the pot) add the shredded chicken and bean purée back into the pot along with the roasted poblano pepper and bacon. Stir and season to taste. Enjoy with wedge of lime and your favorite tortilla chips.