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Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast, shaking often, for about 2 to 3 minutes, until aromatic and lightly toasted. Transfer seeds to a spice grinder or mortar and grind.
Add 4 cups of stock, the green chile, and ½ tsp. ground coriander. Cook for 15 minutes. (Add more liquid if needed)
Add the pinto beans. Cook for 10 minutes. Taste and add salt, if needed.
Serve. Top each bowl with grated cheese and minced onion.
Serve with warmed flour tortillas, corn tortillas or cornbread.
Make ahead of time - As with most stews and soups, it's best to make the day before. This stew is no exception. The flavor and heat from the chile intensifies and all the flavors just come together for a delicious bowl of goodness.
Roasted Green chile – The range for the amount of chile is based on the heat index of the chile and how hot you want your stew. With medium chile, you could probably add at least 2 cups, if not 3. With medium to hot chile, add 1 cup, then taste and add more if needed.
Pinto Beans - Cook from dried beans ahead of time or used canned beans. No need to drain the beans. The bean broth just adds more flavor to the stew.
Vegetarian version – Omit the meat, use water or vegetable broth, and add a large diced potato and a can of diced tomatoes. You could also add more green chile if desired.
Servings - This recipe provides at least two meals for two people. Sometimes there might be 1 serving leftover for a lunch.
Recipe author: MJ of MJ's Kitchen