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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place poblano peppers on sheet pan and broil under high heat 10 minutes per side, or until skin has popped and begins to brown. Once done, remove and carefully remove skin from peppers, de-seed and chop. | 2. In the mean time, add onion, garlic, jalapeno peppers, fresh tomatillos (if using) and beef to large soup pot and cook all ingredients together until beef has browned. Drain of grease. | 3. If using canned tomatillos, add puree to the beef along with the chopped chilis and stir inches. | 4. Add entire can of pintos and juice as well as reserved tomatillo liquid. If using fresh tomatillos, add water as needed until indgredients are just covered. | 5. Season with salt, pepper, and cumin to taste. I use about 2 teaspoons cumin, but this can be omitted, or increased to desired taste. | 6. Bring entire pot to a boil, then decrease heat and simmer 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
poblano pepper	6 -8		broiled	-	-	-	-
jalapeno	2		seeded diced	3.2625	0.7312	0.1024	0.0416
tomatillo	1		chopped	145.1497	26.4898	4.3545	4.6266
pinto bean	1	can	undrained	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353

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