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Ingredients
- 5 poblano peppers
- 1 boneless beef chuck roast(2-3lbs), cut into 1-in cubes (I use 2 lbs of stew meat instead)
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 carton(32 oz) beef broth
- 2 medium tomatoes, chopped
- 1/3 c. minced fresh cilantro
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1 tsp. ground cumin
- 1/2 tsp. pepper
- 2 large potatoes, peeled & cut into 1-in. cubes (I use 5 red potatoes with the skins on instead)
Details
Servings 8
Preparation time 40mins
Cooking time 160mins
Preparation
Step 1
1) Broil poblano peppers 4-in. from heat until skins blister, about 5 min. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl;cover and let stand for 20 minutes.
2) Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
3) In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
4) Gradually add broth; stir in tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
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