Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Cut chile peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut-sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers.
Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven, cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin and oregano; cook for 3 minutes more, stirring occasionally.
Stir in broth and 1 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer, uncovered, for 5 minutes more.
Sprinkle each serving with cilantro before serving.