1- Begin by heating olive oil in a large stockpot over medium-high heat. Once shimmering, add the diced onion and poblano pepper; sauté for about 5 minutes until the onion softens and becomes translucent.

2- Add the minced garlic and sauté for just 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

3- Pour in your choice of stock (vegetable, beef, or chicken), then add the salsa verde, diced potatoes, steak pieces, and cumin. Give everything a good stir to combine.

4- Simmer uncovered until the soup reaches a boil, then reduce heat to medium-low. Cover and let it gently simmer for 20 30 minutes until the steak is tender and the potatoes are cooked through.

5- Season with sea salt and freshly-cracked black pepper to taste. Remember, you can always add more seasoning later, but you can’t take it out!

6- Serve hot with your favorite toppings. I always load mine up with avocado and cilantro, but feel free to customize based on what you love.

1- Press the “Sauté” button on your Instant Pot and add the olive oil. Once hot, sauté the onion and poblano pepper for 5 6 minutes until softened and beginning to brown slightly.

2- Add minced garlic and sauté for 1 minute until fragrant. Press “Cancel” to turn off the sauté function.

3- Add the stock, salsa verde, diced potatoes, steak pieces, and cumin to the pot. Stir everything together to combine.

4- Close the lid, make sure the vent is sealed, and cook on high pressure for 20 minutes.

5- Once the cooking time is complete, perform a quick release of the pressure by carefully turning the vent to the releasing position. Wait until all pressure has released before opening the lid.

6- Season with salt and pepper to taste. Give it one final stir and serve with your chosen toppings. The beauty of this method is that the potatoes and steak cook perfectly in the same amount of time!

1- Combine all ingredients except olive oil in your slow cooker. (Note: You can skip the oil for this method since there’s no initial sautéing required.)

2- Stir everything together to mix well, ensuring the cumin is distributed throughout.

3- Cover with the lid and cook on HIGH for 3 4 hours or on LOW for 6 8 hours until the steak is tender and the flavors have melded together beautifully.

4- Once cooked, season generously with salt and freshly-cracked black pepper to your taste. Give it another good stir.

5- Serve hot with whatever toppings make your heart happy. I find that with this method, the soup develops such a wonderful depth of flavor that sometimes I only need a simple garnish of cilantro and a squeeze of lime.