Carne en su Jugo (Jalisco Beef Stew with Bacon and Tomatillo Broth)

• 200 g Dried pinto beans
• 450 g Tomatillo, husks removed
• 1 large White onion
• 4 cloves Garlic
• 2 Jalapeno pepper
• 180 g Bacon
• 600 g Beef skirt steak
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 ml Beef stock
• 1 Lime
• 20 g Fresh coriander

1. Put the Dried pinto beans in a bowl, cover with plenty of cold water, and leave to soak for 8 hours or overnight. Drain and rinse well. (If you are short on time, soak in just-boiled water for 1 hour, then drain and rinse.)
2. Put the soaked beans in a dutch oven and cover with fresh water by a few centimetres. Bring to the boil, then reduce to a gentle simmer and cook for 45 to 60 minutes until tender; top up with water if needed. Drain, reserving the beans.
3. Meanwhile, rinse the Tomatillo and put in a saucepan with water to cover. Simmer for 8 to 10 minutes until softened and dull green, then drain. Tip into a blender with 250 ml of the Beef stock and blend until smooth.
4. Finely chop the White onion, then finely chop the Garlic. Slice the Jalapeno pepper (remove the seeds if you want it milder). Roughly chop the Fresh coriander, keeping a small handful back for serving.
5. Set the dutch oven over medium heat and cook the Bacon for 6 to 8 minutes until the fat renders and the bacon is lightly golden. Lift the bacon out to a plate, leaving the fat in the pot. If the pot looks dry, add a splash of Beef stock to help things along.
6. Cut the Beef skirt steak into bite-size pieces and season with the Fine sea salt and Black pepper. Increase the heat to medium-high and brown the beef in batches, 2 to 3 minutes per batch, so it sears rather than steams. Return all the beef to the pot.
7. Add the onion, garlic and jalapeno to the pot and cook for 3 to 4 minutes until the onion starts to soften. Pour in the tomatillo purée and the remaining Beef stock, then bring to a gentle simmer. Cover and cook for 25 to 30 minutes, stirring occasionally, until the beef is tender.
8. Stir in the cooked Dried pinto beans and the cooked Bacon, then simmer uncovered for 8 to 10 minutes to bring everything together. Squeeze in the Lime juice, then stir through most of the Fresh coriander. Taste and adjust with a little more Fine sea salt and Black pepper if needed.
9. Ladle into bowls and finish with the reserved Fresh coriander. Let it stand for 5 minutes before serving so the broth settles and the flavours round out.

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