This was a very tasty dish but next time I'll just buy the stew meat already cut up. My chuck roast needed a lot of trimming and it took more time than I wanted to spend on that aspect. I used 3 bottles of Guinness (2 in the stew and one for me) and skipped the chicken stock.
Prepared it as written and I felt it was dry and not overly flavorful. If I make it again, I will doctor it with some apple sauce, some vanilla and more cinnamon. Milk or cream would be an additional option as well.
Excellent use of the air fryer. I will cook for 7 minutes next time as I like mine a little medium rare. I did find it very salty and I used "Slap Ya Moma" cajun spice. I will have to make my own cajun mixture next time or consider adding more brown sugar.
The flavor was classic old Mexico. Indeed, no chili powder needed as the peppers provide all the smoky flavor and just the right amount of spice. The store had the guajillo peppers but not the ancho so I also used Mexican red peppers. As I prepared this I was thinking this would be a whole lot easier in a crock pot and next time I'll add the lime or orange juice and onions as I cook it.
A very tasty tortilla soup. I do recommend using boneless thighs as removing the skin and bones was a pain. The suggestion of using the immersion blender at the end when you take out the chicken to shred is an excellent idea and made for a consistent broth. Poblanos are not very spicy so you may want to throw in 1-2 serrano chilies to spice it up if you like your tortilla soup with a kick.
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