Sopa De Frijol

• 2 large poblano chiles
• 1 cup dried pinto bean, rinsed and picked over (or mayocoba beans)
• 2 jalapeno chilies, stemmed and cut lengthwise into strips
• 2 12 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck)
• 4 slices bacon
• 1 large white onion, diced
• 4 large garlic cloves, minced
• 1 tablespoon kosher salt
• 1 tablespoon whole cumin seed
• 1 tablespoon dried Mexican oregano (or dried epazote)
• 1 (7 ounce) can chipotle chiles in adobo, with liquid, finely chopped
• 1 (14 ounce) can diced tomatoes with juice
• 4 cups beef broth
• 2 cups water
• warm corn tortillas or flour tortilla

1. Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
2. Let cool slightly, then peel, seed, and cut into 1-inch pieces.
3. Place the beans in the bottom of a 5-quart slow cooker.
4. Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
5. Add the chipotles, tomatoes, broth, and water to the cooler.
6. Cover and cook on LOW for 8 hours.
7. Turn the cooker to warm setting and uncover.
8. Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
9. Remove the bacon, cut it into small pieces, and return to the soup.
10. Thin the soup, if desired, with a little more broth or water.
11. Taste and adjust the seasoning.
12. Serve hot with warm tortillas on the side.

poblano chiles, pinto bean, jalapeno chilies, stewing beef, bacon, white onion, garlic, kosher salt, cumin, oregano, chipotle chiles, tomatoes, beef broth, water, corn tortillas

Taken from www.food.com/recipe/sopa-de-frijol-490249 (may not work)