2 large poblano peppers
1 tablespoon olive oil
1 1/2 pound beef chuck roast, cut into 1/2 inch cubes
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 medium sweet onion-chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 tablespoon Chipotle Puree (recipe follows)
1 (28-ounce) package baby red potatoes, quartered
1/4 cup chopped fresh cilantro
Garnish: chopped fresh cilantro
1. Heat a small cast-iron skillet over high heat. Add poblanos; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 10 minutes; seed, and chop.
2. In a large Dutch oven,
heat oil over medium-high heat. Sprinkle beef with salt, cumin, and pepper. Add beef to Dutch oven; cook, stirring occasionally, until browned, about 8 minutes.
Remove beef using a slotted spoon, and set aside.
3.. Add onion to Dutch
oven; cook, stirring occasionally, unil tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Add poblanos, beef, broth, tomatoes, and Chipotle Puree; bring to a boil. reduce heat to medium; cover and cook until beef is tender, about 1
hour. Add potatoes, and cilantro during last 20 minutes of cooking; cook until potatoes are tender. Garnish with cilantro, if desired.
1(7-ounce) can chiptle peppers in adobo sauce
1. Place peppers and sauce in the
container of a blender, and puree until smooth. Freeze remaining product in 1-tablespoon dallops for future use.