Puchero De Res (Beef Soup With Corn and Potatoes)

In 'The Mexican Slow Cooker' by Deborah Schnider

• Ready In: 8 hrs 45 mins
• Serves: 6

Ingredients

• 2  roma tomatoes, roasted
• 4  garlic cloves, peeled
• 1  large poblano chile, stemmed, seeded, an d diced
• 1  white onion, diced
• 2  small carrots, peeled and sliced
• 1  ear of corn, husked and cut into 6 wheels (1 inch)
• 1  jalapeno pepper, split in half lengthwise
• 1  small  white rose potatoes or 1  small  yam, peeled and cut into 1-inch cubes
• 1  small zucchini, cut into 1-inch cubes
• 1  tablespoon kosher salt
• 1  teaspoon fresh ground black pepper
• 2  lbs  lean stew meat, cut into 1-inch cubes
• 5  cups beef broth
• 2  cups water

• To Serve

•  warm corn tortilla

Directions

1. *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
2. Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
3. Turn the tomatoes and continue to char on all sides.
4. In a blender, combine the roasted tomato and garlic and puree until smooth.
5. Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
6. Cover and cook on LOW for 8 hours.
7. Turn the cooker to the warm setting and uncover.
8. Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
9. Taste and adjust the seasoning.
10. Serve in big bowls, with the tortillas on the side.