I know it is hot and stew is not the thing to make right now, but I found this recipe in Taste of Home Magazine this week and I had poblanos in the frig.
Poblano Beef Stew
54 poblano peppers (That is what I had on hand)
- 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced (I used about 6 cloves…mine were tiny)
- 1 carton (32 ounces) beef broth
2 medium tomatoes, chopped1 can diced fire roasted tomatoes
- 1/3 cup minced fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 large potatoes, peeled and cut into 1-inch cubes
- Broil poblano peppers 4 in. from the heat until skins blister, about
- 5 minutes. With tongs, rotate peppers a quarter turn. Broil and
- rotate until all sides are blistered and blackened. Immediately
- place poblanos in a small bowl; cover and let stand for 20 minutes.
- Peel off and discard charred skins. Remove stems and seeds. Coarsely
- chop poblanos.
- In a Dutch oven, brown beef in oil in batches. Remove and keep warm.
- In the same pan, saute onion until tender. Add garlic; cook 1 minute
- Gradually add broth; stir in the tomatoes, cilantro, chili powder,
- salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce
- heat; cover and simmer 1-1/2 hours or until beef is tender. Add
- potatoes; cook 10-15 minutes longer or until potatoes are tender.
- Skim fat. Yield: 8 servings (3 quarts).
I LOVE poblanos. They do not make this stew spicy at all. This stew has a great flavor and was easy to make.
~Relish Food & Life