Green Chile-Braised Beef with Potatoes and Caramelized Onions - Rick Bayless

Ingredients

• 2 tablespoons vegetable or olive oil, fresh-rendered pork lard or bacon drippings
• 2 pounds boneless beef short ribs or boneless beef chuck, cut into 3-inch pieces (when using chuck, I buy a beef chuck roast and cut it into roughly 2-inch chunks)
• Salt
• 3 large fresh poblano chiles
• 2 medium white or red onions, sliced ¼-inch thick
• 1 pound small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger I cut them in halves or quarters)
• Hot fresh green chiles to taste (roughly 2 serranos or 1 jalapeño), stemmed, seeded if you wish and roughly chopped
• 1 15-ounce can diced fire-roasted tomatoes, undrained
• 2 tablespoons Worcestershire
• 1 1/2 cups beef broth
• Fresh hierbas de olor (aromatic herbs such as a few bay leaves plus a few sprigs of thyme and marjoram if you have them—otherwise a sprinkling of the same dried herbs will work)