- 5-6 poblano peppers
- 2 1/2 pounds stew meat
- 2 tablespoons cooking fat such as tallow, avocado oil, or expeller-pressed coconut oil
- 2 medium sweet onions, chopped
- 2 celery stalks, diced
- 2 carrot, diced
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4-6 cups beef or chicken bone broth
- 4 cups fresh tomatoes, diced*
- 1 pound potatoes, cut into 1 inch cubes
- 1 1/2 teaspoons unrefined salt
- 1 bunch collard greens
- 1/4 cup cassava flour
- a handful fresh cilantro, chopped
MethodThe prepare the poblanos, char them over an open flame or under a broiler for several minutes; until skins are blistered. Allow the peppers to cool and remove the skin, seeds, and stems. Cut the poblanos into 1-inch pieces. You may want to wear gloves while working with these peppers to avoid skin irritation!
Heat the 1 tablespoon cooking fat in a large dutch oven or stockpot over medium-high heat. Sprinkle the beef with salt and sear in the pan for a minute or two. Remove the browned beef to a plate and set to the side.
Place another tablespoon of cooking fat in the pan and add the onions, celery, and carrots to the pan; scraping the brown bits from the bottom. Sauté the veggies for 3-5 minutes; until starting to soften. Add the garlic, oregano, and cumin and sauté for another minute; until fragrant. Add the beef, poblanos, bone broth, tomatoes, potatoes, and salt to the pot. Cover and bring the stew to a boil. Reduce the heat to low and simmer for about 60-80 minutes, until beef and potatoes are tender. Add the collard greens to the pot and allow them to simmer until tender, about 10 minutes. Taste, and adjust salt, if necessary.
*Substitute 2 15 ounce cans of fire roasted tomatoes if fresh tomatoes are not accessible.