Side Dish: Mexico – Puebla, Central Mexico – Frijoles Charros Poblanos

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, sorted and rinsed
- 8 cups (1.9 L) low-sodium chicken stock or water
- 4 slices (approx. 4 oz / 115 g) thick-cut bacon, diced
- 12 oz (340 g) fresh pork chorizo (chorizo de Puebla), casings removed
- 1 medium white onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium poblano peppers (approx. 10 oz / 280 g), roasted, peeled, seeded, and chopped
- 2 medium Roma tomatoes, chopped (approx. 8 oz / 225 g)
- 1 jalapeño, seeded and finely chopped (optional; about 0.5 oz / 15 g)
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1/2 cup (120 ml) Mexican beer or additional stock (optional)
- 1 tbsp (15 ml) vegetable oil (only if needed)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- Lime wedges for serving
- Optional garnish: chopped raw white onion or thinly sliced radishes

Instructions

Short Description:
Hearty ranch-style pinto beans cooked with bacon, Puebla-style fresh chorizo and roasted poblano peppers, finished with cilantro and lime for a smoky, savory side typical of central Mexico.

Regional Notes:
This Puebla variation highlights local fresh pork chorizo (chorizo de Puebla) and roasted poblano peppers, which give a deeper smokiness and mild heat compared with plain northern frijoles charros that may favor more jalapeños or chiles secos. The combination of bacon and local chorizo reflects Puebla's pork-forward charro bean tradition.

1. Soak the beans: cover the dried pinto beans with cold water by about 3 inches and soak overnight (8–12 hours). For a quick soak, add beans to a pot, cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour; then drain and rinse.
2. Roast poblanos: char the poblano peppers over an open flame, grill, or broiler until blackened all over. Place in a sealed bowl or plastic bag to steam 10 minutes, then peel, seed, and chop. Set aside.
3. Start the beans: in a large Dutch oven, combine the soaked and drained beans with 8 cups (1.9 L) chicken stock or water and the bay leaf. Bring to a gentle boil, reduce heat to a simmer and cook, partially covered, until beans are tender but not falling apart, about 1 to 1 1/4 hours. Check water level occasionally and add hot water or stock if needed to keep beans just covered.
4. Cook the pork components: while beans simmer, heat a large skillet over medium heat. Add diced bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Transfer bacon with a slotted spoon to a plate, leaving most of the fat in the pan.
5. Brown the chorizo in the bacon fat: add the chorizo (casings removed) to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If the pan is very dry, add up to 1 tbsp (15 ml) oil. Transfer about half the chorizo to a bowl (reserve for later) and leave the remainder in the pan to flavor the vegetables.
6. Sauté aromatics and tomatoes: to the skillet with remaining chorizo and fat, add the chopped onion and jalapeño (if using). Cook until softened, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the chopped tomatoes and cook 4–5 minutes until they break down.
7. Combine and simmer: transfer the bacon, both portions of chorizo, and the onion–tomato mixture into the Dutch oven with the beans. Add the roasted chopped poblano, oregano, cumin, and the optional beer (or additional stock). Stir to combine, bring to a gentle simmer and cook uncovered 20–30 minutes to marry flavors and thicken slightly. If beans absorb too much liquid, add hot stock or water to reach a saucy but not dry consistency (charro beans are typically brothy).
8. Finish and season: remove and discard the bay leaf. Stir in chopped cilantro and lime juice (to taste), then season with additional salt and pepper as needed. If you prefer a thicker stew, simmer a few minutes longer; for a soupier side, add a splash of hot stock.
9. Serve: ladle Frijoles Charros Poblanos into bowls or a serving dish as a side. Garnish with extra cilantro, chopped raw onion or radishes if desired, and lime wedges. Serve warm alongside grilled meats, tacos, or as part of a Puebla-style meal.