Slow-cooker green chile-braised beef with potatoes

Slice an onion; roast the poblanos and chop them; chop the potatoes.

Brown the short rib, then brown the onion.

In the slow cooker layer the potatoes, then the roasted poblanos and chopped serrano with a generous portion of salt, then the meat and the pan juices.

Add the can of diced tomatoes, beef broth and a little Worcestershire sauce, drizzled over everything; lay fresh thyme and bay leaf on top.

Cook on high about six hours.

Mix everything together, breaking up the meat; sprinkle with coarse salt.

Tip the cooker and spoon off rendered fat before serving with fresh tortillas.