Ingredients:

1 tsp. coriander seeds

1 Tbsp. vegetable or olive oil

1 pound lean ground beef (optional for vegetarians*)

½ medium onion, minced

3 large garlic cloves, minced

4 to 6 cups homemade chicken or vegetable stock (varies with amount of chile used)

1 to 3 cups roasted, peeled, chopped green chile*

2 cups cooked pinto beans*

¼ to ½ tsp. salt, to taste

6 Flour or corn tortillas

Instructions

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 the oil, beef, onion and garlic to the hot pot. Cook for 4 minutes, stirring frequently.

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.

Notes:

Coriander Seeds:

Toasting the coriander seeds enhances their flavor. Be careful not to burn them, as they can turn bitter.

Meat Options:

The ground beef is optional. For a vegetarian version, you can omit the meat or substitute it with a plant-based ground meat or mushrooms for added texture.

Green Chile:

Use roasted and peeled green chiles for the best flavor. Adjust the amount based on your spice tolerance—1 cup for mild and up to 3 cups for a spicier stew.

Stock Variations:

Homemade stock is ideal for rich flavor, but store-bought low-sodium options work well too. Adjust the salt based on the stock’s saltiness.

Pinto Beans:

You can use canned pinto beans for convenience; just drain and rinse them before adding. If using dried beans, make sure they are cooked beforehand.

Thickening the Stew:

If you prefer a thicker stew, you can mash some of the pinto beans against the side of the pot after adding them, which will help create a creamier texture.

Adjusting Consistency:

The amount of stock can be adjusted based on your desired stew thickness. For a heartier stew, use less liquid; for a brothier soup, add more.

Serving Suggestions:

Top with grated cheese (cheddar or Monterey Jack) and minced onion for added flavor. Fresh cilantro or lime juice can also enhance the dish.

Tortillas:

Warm tortillas before serving to enhance their flavor. You can also use cornbread as an alternative for dipping.

Storage:

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months; just be sure to cool it completely before freezing.