Season the meat with the salt and pepper, set aside. Combine the cumin, coriander & ground chiles in a small bowl.
Heat olive oil in a dutch oven, brown the meat on all sides. Add the onion, poblano and jalapenos, cook until soft, stirring often. Add the garlic and cook for another minute or so before adding the cumin, coriander & ground chile spice mixture, stir this in well to coat the meat. Cook for another few minutes.
Add 2.5 cups of Barefoot Sweet Red, the tomatoes and their juice, the lime juice and a pinch of salt. Bring to a boil then reduce to low and simmer covered for 1.5 hours. Remove the lid and cook until meat is tender for about 30 more minutes.
To finish, add the beans, heat thoroughly, then add a tsp of lime juice and salt to taste.
Serve in a pottery bowl with your favorite toppings such as white onion, avocado, flat leaf parsley and sharp cheddar cheese!