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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	2			1008.669	0.0	224.4005	5.6667
pinto bean	1	cup	rinsed picked dried	-	-	-	-
chilies	2		stemmed cut	194.3028	48.0	0.0	0.0
stewing beef	2 1/2		cut	1008.669	0.0	224.4005	5.6667
bacon	4	slices		467.04	1.4336	14.1344	44.4528
white onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	4		minced	-	-	-	-
kosher salt	1	tablespoon		1008.669	0.0	224.4005	5.6667
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
mexican oregano	1	tablespoon	dried	1008.669	0.0	224.4005	5.6667
chipotle chile adobo	1	can	chopped	1008.669	0.0	224.4005	5.6667
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
beef broth	4	cups		67.2	0.384	10.944	2.112
water	2	cups		0.0	0.0	0.0	0.0
corn tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.