Directions:
- Broil poblano peppers 4 inches 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 longer.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.11 Kcal (2207 kJ) | ||
| Calories from fat | 354.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.44g | 61% | |
|---|---|---|---|
| Cholesterol | 122.47mg | 41% | |
| Sodium | 451.33mg | 19% | |
| Potassium | 693.03mg | 15% | |
| Total Carbs | 10.11g | 3% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 30.36g | 61% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.1mg | 23% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 204.24 Kcal (855 kJ) | ||
| Calories from fat | 137.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 61% | |
|---|---|---|---|
| Cholesterol | 47.45mg | 41% | |
| Sodium | 174.88mg | 19% | |
| Potassium | 268.53mg | 15% | |
| Total Carbs | 3.92g | 3% | |
| Sugars | 1.11g | 11% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 11.76g | 61% | |
| Vitamin C | 2.5mg | 11% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.6mg | 23% | |
| Calcium | 16.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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