Mama Maggie's Kitchen

0 Carefully roast the poblano chile until black on all sides.
1 Wrap the roasted chile poblano in plastic to sweat. 10 minutes.
2 Remove charred skin and open to devein and to remove the seeds.
3 Then slice into strips. Set aside.
4 Salt and pepper meat.
5 Heat oil.
6 Add meat to the pan and brown on all sides.
7 Remove the meat from the pan and add potatoes, stirring frequently.
8 Cook for 3-5 minutes.
9 Return the browned meat to the potatoes.
10 Add the onion. Cook for 1 minute.
11 Add the bouillon, 1 cup beef broth, and cumin.
12 Give everything in the pot a stir and add the poblano chile strips.
13 Add the diced tomato and garlic to a blender.
14 Blend until smooth.
15 Add to tomato sauce the pan.
16 Bring to a simmer and cover.
17 Cook for 10 minutes or until potatoes are soft.
18 Enjoy!