4 poblano peppers, roasted and chopped
1 jar Santa Fe Seasons Hatch Roasted green Chile
1/2 cup flour
2 lbs. beef chuck, cubed
3 Tbsp. vegetable oil
1 yellow onion, diced
5 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
1 1/2 tsp. cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. Mexican oregano
2 Tbsp. tomato paste
1 cup dark beer
2 cups beef stock
chopped cilantro to garnish
In a large mixing bowl, toss flour with 2 teaspoons each of salt and pepper.
Toss beef in flour mixture to coat.
Heat a large Durch oven and add vegetable oil. Sear beef cubes on all sides until well browned, about 5-7 minutes add garlic and onion, cook til translucent
Add cumin, coriander and oregano and cook an additional 2-3 minutes
Stir in tomato paste and beer. Bring to a boil and scrape the bottom of the pan to loosen any browned bits.
Continue to stir until reduced by two thirds
Stir in stock and add poblano, jalapeño and green chile. Bring back to a boil and reduce to a simmer.
Cook covered 2 1/2 hours until fork tender. Serve in bowls with chopped cilantro, tortillas and a wedge of lime