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Drizzle 1 tablespoon of oil in a pan on medium-high heat.
Add 3 tomatoes, 3 garlic cloves, and ¼ of an onion. Cook for 4 minutes.
Blend the cooked ingredients with 4 cups of water until smooth.
Add a little more oil to the pan, then add 2 pounds of chuck beef.
Season the beef with 1 tablespoon of garlic powder, ½ tablespoon of black pepper, 1 teaspoon of ground cumin, and 1 tablespoon of chicken bouillon. Mix well and cook for 5-8 minutes.
Add the blended ingredients to the pan and bring to a boil.
Add 3 potatoes and cook for another 5 minutes.
Add 3 green onions, 1 tablespoon of Mexican oregano, and 4 roasted green chiles. Cook for 20 minutes until the potatoes are soft.
Turn off the heat and optionally add a small bunch of chopped cilantro.
Let the dish sit for 5 minutes before serving.