Bon Appétit Magazine says to “choose dried chiles that are fairly flexible, a sign they’re not too old” when preparing this Black Bean Soup with Roasted Poblano Chiles.
Soup can be made 2 days ahead. Cover and chill.
- 2 fresh poblano chiles
- raw shelled green pepitas (pumpkin seeds)
- 1 large dried pasilla or ancho chile (stemmed, seeds removed)
- 2 tablespoon bacon fat (or olive oil if you prefer)
- 1 large onion (peeled and roughly chopped)
- 4 clove garlic (peeled and roughly chopped)
- 1 (14½-oz.) can diced tomatoes (with juices)
- 4 cup chicken stock (or vegetable stock if you prefer)
- kosher salt (to taste)
- 2 (14½-oz.) cans black beans (drained)
- ½ cup roughly grated or crumbled queso fresco
- cilantro sprigs (to taste)
- Lime wedges (to taste, for serving)
Roast the peppers: Char poblano chiles by laying them, one at a time, directly over a gas flame, turning occasionally with tongs until blackened on all sides. Place them in a medium bowl, and cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stems and seeds, then finely chop.
Meanwhile, toast pepitas in a small dry skillet over medium-high heat, tossing occasionally, until lightly browned, about 5 minutes; transfer to a plate. Toast dried pasilla chile in same skillet until slightly darkened and pliable, about 1 minute per side; transfer to plate to cool, then roughly chop.
Heat bacon fat in a Dutch oven or soup pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and chopped pasilla chile, and blend until smooth.
Return tomato mixture to Dutch oven and cook over medium-high heat, stirring often, until quite thick and pastey, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco, cilantro sprigs and pumpkin seeds, with lime wedges alongside.