Carefully roast the poblano chile until black on all sides.
Wrap the roasted chile poblano in plastic to sweat. 10 minutes.
Remove charred skin and open to devein and to remove the seeds.
Then slice into strips. Set aside.
Salt and pepper meat.
Add meat to the pan and brown on all sides.
Remove the meat from the pan and add potatoes, stirring frequently.
Cook for 3-5 minutes.
Return the browned meat to the potatoes.
Add the onion. Cook for 1 minute.
Add the bouillon, 1 cup beef broth, and cumin.
Give everything in the pot a stir and add the poblano chile strips.
Add the diced tomato and garlic to a blender.
Blend until smooth.
Add to tomato sauce the pan.
Bring to a simmer and cover.
Cook for 10 minutes or until potatoes are soft.