red chiles are common dried chiles found in many grocery stores. You can also
use a couple of chilcostle chiles or tiny cascabels in place of some of the New
Mexico red chiles for a more complex flavor. Serves 8. Yields 10 cups.
8 dried red
chiles, such as New Mexico red, stemmed and seeded
fresh oregano leaves or 2 tsp. dried
1 lb. dried
pinto beans, soaked overnight and drained
yellow onions, chopped
jalapeños (preferably red), stemmed, seeded, and chopped
skinless chicken thighs
2 Tbs. salt
sharp Cheddar or Cotija cheese for garnish
chiles with about 4 cups boiling water and steep until soft, about 15 minutes.
cups of the soaking liquid and then drain the chiles.
blender, purée the chiles with the reserved liquid.
toast and grind the cumin seeds and toast the oregano as described at left
toast dried oregano).
beans in a stockpot and cover them with 7 cups water.
chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot,
garlic, jalapeños, and chicken thighs.
Bring to a
boil, reduce the heat, and simmer, skimming any foam.
chicken thighs when cooked, 25 to 30 minutes.
chicken is cool enough to handle, pull the meat from the bones into large
pieces and set aside; discard the bones.
cooking the beans until tender, another 1 to 1-1/2 hours.
chicken to the pot to heat it thoroughly.
the salt, adding more to taste.
bowls topped with the grated cheese.
information (per serving): Size : with 3 Tbs. cheese, Calories (kcal): 470, Fat
(kcal): 13, Fat Calories (g): 110, Saturated Fat (g): 7, Protein (g): 41,
Monounsaturated Fat (g): 3, Carbohydrates (mg): 48, Polyunsaturated Fat (mg):
2, Sodium (g): 1990, Cholesterol (g): 115, Fiber (g): 16.