Can I use a different cut of steak for this stew?

Yes. Chuck roast, brisket, or flank steak work well. Choose cuts that braise tender; adjust cooking time if using tougher cuts (up to 2 hours).

What if I can't find poblano peppers?

Substitute with Anaheim peppers or bell peppers, though you'll lose some heat and depth. Roast them the same way until charred.

How long does this stew keep in the refrigerator?

Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding water if the sauce has thickened too much.

Can I make this stew ahead of time?

Yes. This stew tastes better the next day as flavors meld. Prepare through the simmering step, cool completely, and refrigerate. Reheat before serving.

What's the difference between serrano and dried red chiles in this recipe?

Serrano peppers add fresh, bright heat to the sauce; dried red chiles (like chile de árbol) contribute deeper, smokier chile flavor. Both are essential for authentic taste.

Steak and Pinto Bean Stew with Roasted Poblanos

Name: Steak and Pinto Bean Stew with Roasted Poblanos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 poblano peppers; 3 tbsp cooking oil, divided; 4 roma tomatoes, halved; 2 tomatillos; 1/4 white onion, roughly chopped; 4 serrano peppers; 2 cloves garlic; 2 dried red chiles (e.g. chile de árbol); 1 tsp chicken bouillon powder; 1 cup water; 1.5 lbs beef steak, thinly sliced; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 cup white onion, diced; 1 (15 oz) can pinto beans, drained and rinsed

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Steak and Pinto Bean Stew with Roasted Poblanos | CookOS

Ingredients

3 poblano peppers
3 tbsp cooking oil, divided
4 roma tomatoes, halved
2 tomatillos
1/4 white onion, roughly chopped
4 serrano peppers
2 cloves garlic
2 dried red chiles (e.g. chile de árbol)
1 tsp chicken bouillon powder
1 cup water
1.5 lbs beef steak, thinly sliced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 cup white onion, diced
1 (15 oz) can pinto beans, drained and rinsed

16 Ingredients

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Instructions

1
Place poblano peppers directly over a gas flame or on a grill. Roast, turning occasionally, until the skin is blackened and blistered all over.
2
Transfer the roasted peppers to a plastic bag to steam for about 10 minutes. This will make them easier to peel.
3
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.
4
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.
5
Transfer all the roasted vegetables, toasted garlic, and chiles to a blender. Add chicken bouillon powder and water. Blend until smooth.
6
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.
7
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.
8
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.
9
Add the chopped poblano peppers and the drained pinto beans to the pan with the steak and onions. Stir to combine.
10
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.
11
Serve the stew hot, for example over rice or with tortillas.