Slow-Roasted Black Beans Pozole
A slow-roasted Mexican black bean pozole with poblano peppers, cilantro and white onion, finished with queso fresco and chipotle in adobo, served over refried beans.
Ingredients
Instructions
Drain and season the black beans, then braise them over medium-high heat until well browned, about 4 minutes.
Add the poblano peppers and white onion, cooking until softened, about 4 minutes.
Stir in the queso fresco, chipotle in adobo, cotija cheese and salsa verde for a final minute.
Warm the refried beans separately.
Let the beans simmer for about 16 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the refried beans, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.