- 1 1/ 2 lb beef stew meat, cut into 1-inch pieces
- 2 tablespoons avocado oil
- 1 white onion, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon tomato paste
- 2 cans (20 oz) Tomato Loved 2x More Green Chiles
- Salt, to taste.
- Black Pepper, to taste.
- 4 cups beef stock
- 1 russet potato, peeled and diced
- 1 lime, juiced
Generously season stew meat with salt and pepper on all sides.
Heat oil in a large dutch oven over medium heat. Once oil is hot, working in batches, brown meat until caramelized on both sides, about 8 minutes. Use a slotted spoon to remove meat from pot to drain a paper towel lined plate. Set aside.
Drain excess fat from pot, reserving 2 tablespoons. Add onion, poblano pepper, garlic, ground cumin, and ground oregano. Cook for 2-3 minutes until softened.
Add tomato paste and cook for 1 minute. Stir in Tomato Love 2x More Chilies and bring to a low boil.
Return meat back into pot along with beef stock and potato. Season with salt and pepper. Bring to a simmer and cook for 2 hours, until meat and potatoes are tender.
Remove from heat. Stir in fresh lime juice. Serve with desired toppings and tortillas.
*Note: To make in a slow cooker- Brown meat in a skillet and then add all ingredients to a slow cooker and cook on high for 4 hours or low for 6 hours.