6 poblano peppers
3 tablespoons olive oil
3 pounds flank steak, cut into 1-inch cubes
1 sweet onion, chopped
32 ounces beef broth
2 tomatoes, chopped
4 garlic cloves, minced
3/4 cup cilantro, minced
1 1/2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon mustard powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 medium potatoes (like Yukon Gold), peeled, cut into 1-inch cubes


Step 1
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.

Step 2
Peel peppers and remove stems. Throw away the skin, stems, and seeds. Roughly chop peppers.

Step 3
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.

Step 4
Cook the onion in the same pot until tender, about 6 minutes. Add beef, poblanos, broth, tomatoes, garlic, ΒΌ 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.

Step 5
Add potatoes and cook for 15 minutes. Skim excess fat from soup. Garnish with remaining chopped cilantro.