CARNE Y PAPA EN SALSA VERDE

1. Wash and dry poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes.
2. Place in a bag for 10-15 minutes before peeling and removing the seeds.
3. Boil tomatillos, garlic cloves, poblano pepper, jalapeños, and 1/4 of the onion for 10-15 minutes or until the tomatillos are a dark green.
4. Add the boiled vegetables to a blender with 1 tbsp chicken bouillon (or salt), handful of cilantro, and 1/2 c of the boiled water. Blend and put to the side.
5. Chop the remaining onion and potatoes.
6. To a greased pan, add the carne picada and cook for 4 minutes.
7. Add onions and cook for an additional 5 minutes or until the onions are translucent.
8. Add potatoes. Combine well and season to taste.
9. Add in the salsa verde.
10. Cover and cook for additional 15-20 minutes or until the potatoes are cooked through.
11. Assemble into 4 containers. Each container will get 1.5 C beef mixture.