Stew with a twist

Ingredients

1- 14.5 ounce can tomatoes chopped

1- 8 ounce can tomatoes chopped

1- 4 ounce can green chilies chopped

1- 7 ounce can of salsa verde

1- 15.5 ounce can black beans rinsed

2 tbls tomato paste

1 medium onion diced

1 green bell pepper diced

2 poblano peppers roasted

2 pounds beef for stew

2 tbls cornstarch

1 tbls olive oil

1 carton (4 cups) beef broth

1 tsp oregano

1 tsp basil

2 tsp pasilla (poblano) powder

salt and pepper to taste

Instructions

In a large dutch oven heat the oil.

Brown meet in batches if needed.

When meat is all browned put back into pan.

Sprinkle the cornstarch over meat and stir.

Add the onions and stir for two minutes or so.

Add all the dry ingredients and stir to coat the meat.

Add the broth, tomatoes,tomato paste,chopped bell pepper.

In a blender add your roasted poblano peppers with the salsa verde. Blend together well. Add the the stew.

Add the rinsed black beans

Salt and pepper the stew to taste.

Stew is done when the meat is very soft and pulls apart.

• To roast your peppers. Place them on a cookie sheet under your broiler. Let them get blackened on all sides.