Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

In 'The Mexican Slow Cooker' by Deborah Schnider

Ingredients Nutrition

Directions

  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.