Warm a Dutch oven over medium-low heat. Add coriander seeds and toast, shaking the pot until aromatic and lightly golden—about 2–3 minutes. Grind using a spice mill or mortar and pestle to release fresh flavor.

Add oil to the pot. If using beef, add and brown, breaking into small pieces. Then stir in minced onion and garlic, cooking for about 4 minutes until softened and fragrant.

Pour in 4 cups of stock and add roasted green chiles plus about ½ tsp of ground coriander. Stir and bring the mixture to a gentle simmer for 15 minutes. Add more stock if using 3 cups of chile or if a looser stew is preferred.

Fold in the 2 cups of cooked pinto beans. Simmer for another 10 minutes, allowing flavors to blend and beans to heat through. Taste and add ¼ to ½ tsp salt, adjusting to your preference.

Ladle into bowls, topping with grated cheese and minced onion. Serve with warm tortillas or cornbread for dipping.