Our current travels have landed us in Gallup, New Mexico for a few weeks and fall has arrived here. Evening temperatures drop to the low 20’s and daily highs are in the 50’s – 60’s with clear blue skies. This is perfect weather for soup. My husband likes soup packed in his thermos for a warm lunch while he is on a jobsite so I thought this was a great time to break out the crockpot along with some fresh ingredients.
There are a few things that I can add to any meal and my husband will be totally satisfied and think I am the queen of the day! Peppers are one of those items but I didn’t have a soup in my memory that consisted of peppers so I broke out the cookbooks. In my Taste of Home 2012 Annual Recipes cookbook I discovered Roasted Poblano Beef Stew on page 12. I changed the ingredients slightly based on the ingredients I had in my fridge and pantry.
4 poblano peppers, roasted, skinned & coarsely chopped
1 ½ lb beef, cubed
2 T olive oil
1 sweet onion, coarsely chopped
2 garlic cloves, finely chopped
32 ounces of beef stock
2 tomatoes, chopped
1/3 cup fresh cilantro, chopped
1 T chili powder
1 T ground cumin
2 large potatoes, unpeeled & chopped
salt & pepper, to taste
Typically, I roast peppers on the grill. Our traveling circumstances became an obstacle for grilling today so I roasted the peppers on our gas stove. On low heat, I used tongs to continually flip and rotate the peppers above the flame until they blistered and blackened. Once they were all roasted I sealed them in a bowl for about 15 mins then peeled, seeded and chopped.
I prefer using the grill to roast peppers, I feel they roast better and I oil them when using the grill. Besides, I can multi task while they are grilling. But roasting on the stove was sufficient today and I certainly didn’t oil them being in direct heat and I kept my full attention on them at all times.
Chop your vegetables in the sizes that your family desires. My husband likes big chunks so I probably chop our vegetables slightly larger than most.
I love my electric skillet, but today I used a large frying pan to brown the meat and onion in olive oil before placing in the crock pot. This only takes about 10 – 15 minutes on med to high heat.
Once the meat and onion are browned, I mixed everything in the crockpot and cooked on high for approx. 4 to 5 hours.
This soup is not spicy and has a very smooth, well balanced flavor.
I served each bowl with a fried flour tortilla.
Heat a non-stick pan or your electric skillet on med-high. Once your tortilla is browning and crisping, flip and cook on the other side. Heat until it is as crispy as you choose. (probably, no more than 1 to 1 1/2 mins max!!)