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Ingredients
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6
poblano peppers
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3 tablespoons
olive oil
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3 pounds
flank steak, cut into 1-inch cubes
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1
sweet onion, chopped
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32 ounces
beef broth
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2
tomatoes, chopped
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4
garlic cloves, minced
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3/4 cup
cilantro, minced
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1 1/2 teaspoons
cumin
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1 tablespoon
chili powder
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1/4 teaspoon
mustard powder
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1 1/2 teaspoons
salt
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1/2 teaspoon
ground black pepper
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3
medium potatoes (like Yukon Gold), peeled, cut into 1-inch cubes
Directions
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Using metal tongs, broil poblano peppers over a gas stovetop until the skins blister, about 3 minutes. Broil all sides of the peppers evenly. Immediately place peppers in a large resalable plastic bag and seal bag. Let sit for 15 minutes.
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Peel peppers and remove stems. Throw away the skin, stems, and seeds. Roughly chop peppers.
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Heat oil in a large, heavy pot over medium heat. Cook beef until golden brown on all sides. Remove beef with a slotted spoon; set aside.
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Cook the onion in the same pot until tender, about 6 minutes. Add beef, poblanos, broth, tomatoes, garlic, ¼ cup cilantro, cumin, chili powder, mustard, salt, and pepper. Increase heat to high to bring mixture to a boil. Reduce heat to medium-low, cover and simmer until beef is tender, about 1 hour and 20 minutes.
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Add potatoes and cook for 15 minutes. Skim excess fat from soup. Garnish with remaining chopped cilantro.
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