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Directions:
Preheat broiler on high. Wash poblanos, Anaheim and jalapeños. Remove the stems. For easier clean up, remove the seeds from the large peppers. If you prefer less heat, you can remove seeds from jalapeños as well. Place on sheet pan about 6-8 inches under broiler for 15-20 minutes, turning over halfway through cooking time. Transfer to a plastic bag and let steam while you prep other ingredients.
Transfer beef to a large pot and heat to medium. I didn’t think it needed any oil at this time. Season with salt, pepper, garlic, cumin and oregano. Stir well to combine and cook for 10 minutes or until beef is just brown all around.
To the blender, add the tomato, serrano pepper and 1 cup of water or broth. Blend on high until smooth. Set aside.
Add the onions and garlic to the beef and saute for 3-4 minutes.
Mix in the blended tomato sauce. Pour in 5 cups of water or broth of your choice. If using the bouillon powder, mix that in as it comes up to a simmer. Bring up to light boil and taste for salt and other spices. Adjust to your liking.
While caldo comes up to a simmer, remove the roasted chiles from plastic bag. Remove the blistered skins and slice into short strips. Set aside.
Once the caldo comes up to a steady boil and most of the light foam from tomatoes has evaporated, add in the diced potatoes and green chile. Cook just until potatoes are cooked through.
Ladle into shallow bowls with fresh cooked whole beans and fideo. You can garnish with avocado and queso fresco. A little squeeze of fresh lime is tasty too! Warm tortillas are a must!
Notes
If you prefer to use all poblano peppers, you can. I had 2 previously roasted Anaheim peppers in my freezer and added them to the mix. If you are in a hurry, you can substitute with canned green chiles and a can of fire roasted tomato with green chiles.
Enjoy !!
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