Caldillo Duranguense (Beef and Green Chilli Soup)

• 900 g Beef chuck roast
• 1 large Yellow onion
• 4 cloves Garlic
• 1.25 liters Beef stock
• 3 large Poblano pepper
• 4 medium Tomato, ripe
• 1 tsp Dried oregano
• 2 large Idaho potato
• 15 g Fresh coriander
• 8 pieces Corn tortillas
• 1 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Cut the beef into large chunks and season with 1 1/2 tsp fine sea salt and the black pepper. Peel and halve the onion; peel the garlic. Pour the beef stock into a large pot and set it over medium heat.
2. Add the beef, onion and garlic to the pot and bring to a gentle simmer. Skim any foam from the surface, then cover and simmer on low for 45 minutes, until the beef is starting to turn tender.
3. Meanwhile, heat the oven to 220°C (430°F). Put the poblano peppers and tomatoes on a baking tray, drizzle with the olive oil, and roast for 15 to 20 minutes, turning once, until blistered and softened.
4. Transfer the roasted peppers to a bowl and cover with a plate for 5 minutes, then peel off the skins and remove the seeds. Peel the tomato skins if you like. Blend the peppers and tomatoes with the dried oregano and a ladleful of hot broth until smooth.
5. Peel the potatoes and cut into bite-sized chunks. Stir the blended chilli and tomato mixture into the pot, then add the potatoes and the remaining 1/2 tsp fine sea salt. Simmer, uncovered, for 15 to 20 minutes until the potatoes are tender and the beef is fully tender.
6. Taste and adjust seasoning if needed. Chop the fresh coriander. Warm the corn tortillas briefly, then serve the soup topped with coriander, with tortillas on the side.

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