Mama Maggie's Kitchen

0 Cover the chile pasado with 4 cups of really hot water. 
1 Let stand for 5 minutes, or until pliable.
2 Discard the water. 
3 Cut off the stems and discard. 
4 Cut lengthwise and remove as many of the seeds as possible. 
5 Rough chop the chiles into smaller pieces and set aside.
6 Add oil in a stock pot. 
7 Sear beef. 
8 Season with salt and pepper. 
9 Cook for 5 minutes. 
10 Add the potatoes, chile pasado, tomatoes, onion, and garlic. 
11 Add 1 cup of water and beef bouillon. 
12 Mix well. 
13 Cover and cook 15 minutes, or until potatoes are fork tender.