Stuffed Poblano Peppers

Place the veal in a saucepan and cover with water.

Add half of the sliced onion, 1 garlic clove, and salt to taste.

Simmer over medium heat until the meat is tender.

Once cooked, remove the meat and let it cool. Reserve the cooking broth.

Shred the cooled veal into thin strands and set aside.

In a frying pan, heat 1 tablespoon of olive oil.

Sauté the remaining sliced onion until it begins to brown.

Add the shredded meat, season with salt, pepper, and cumin.

Cook for about 3 minutes, stirring to combine. Set aside.

Fill each roasted poblano pepper with the prepared meat mixture. Set aside.

Blend the roasted tomatoes, roasted onion, and remaining garlic with a little reserved beef broth until smooth.

Strain the blended sauce through a sieve into a saucepan.

Add the rest of the beef broth, oregano, and diced potatoes (if using).

Simmer for 15 minutes over medium heat.

Add the stuffed poblano peppers to the sauce.

Simmer for an additional 10 minutes, allowing the flavors to meld.

Serve the stuffed poblano peppers on a plate with a generous spoonful of the savory tomato sauce.