Puchero De Res (Beef Soup With Corn And Potatoes)

• 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

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.

roma tomatoes, garlic, poblano chile, white onion, carrots, corn, pepper, white rose potatoes, zucchini, kosher salt, fresh ground black pepper, lean stew meat, beef broth, water, warm corn tortilla

Taken from www.food.com/recipe/puchero-de-res-beef-soup-with-corn-and-potatoes-490250 (may not work)