Steak and Pinto Bean Stew with Roasted Peppers

Place poblano peppers directly over a gas flame or on a grill. Roast, turning occasionally, until the skin is blackened and blistered all over.

Transfer the roasted peppers to a plastic bag to steam for about 10 minutes. This will make them easier to peel.

Heat a comal or large skillet over medium-high heat and add about 2 tbsp of oil. Add the halved roma tomatoes, tomatillos, roughly chopped onion, and serrano peppers. Cook, turning occasionally, until they are softened and charred in spots.

Remove the roasted vegetables from the comal. Add the garlic cloves and dried red chiles to the comal and toast for about 30-60 seconds until fragrant, being careful not to burn them.

Transfer all the roasted vegetables, toasted garlic, and chiles to a blender. Add chicken bouillon powder and water. Blend until smooth.

Remove the peppers from the bag. Peel off the charred skin, remove the stems and seeds, and slice the peppers into strips or chop them.

Heat a large pan or skillet over medium-high heat. Add the sliced steak and season with salt, black pepper, and garlic powder. Cook, stirring, until the steak is browned.

Add the remaining 1 tbsp of oil and the diced white onion to the pan with the steak. Cook for 2-3 minutes until the onion is softened.

Add the chopped poblano peppers and the drained pinto beans to the pan with the steak and onions. Stir to combine.

Pour the blended sauce over the steak and bean mixture. Stir everything together. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.

Serve the stew hot, for example over rice or with tortillas.