Ingredients
- 5 poblano peppers
- 1 boneless beef chuck roast 2.5 to 3 pounds, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 3 garlic cloves minced
- 32 ounces beef broth
- 14 1/2 ounces diced tomatoes I used Hunts Fire Roasted with garlic
- 1/3 cup fresh cilantro minced
- 2 teaspoons worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper freshly
- 2 potatoes large, peeled and cut into 1-inch cubes
Nutrition
- Calories : 590 calories
- Carbohydrate : 18 grams
- Cholesterol : 125 milligrams
- Fat : 39 grams
- Fiber : 3 grams
- Protein : 40 grams
- SaturatedFat : 14 grams
- Sodium : 1040 milligrams
- Sugar : 4 grams
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