Heat a generous splash of oil in a large rondeau pot over medium-high heat. Add halved tomatoes, tomatillos, garlic cloves, and onions, roasting for about 10–15 minutes until browned and fragrant.

Remove the vegetables from the pot and set aside.

In the same pot, toast cumin seeds for 1–2 minutes until fragrant. Remove and set aside.

Season chunks of top round beef with salt and pepper. Sear in the pot for 10–15 minutes until browned on all sides, then remove and set aside.

Add diced onions to the pot, sauté for 20 minutes over medium heat until golden brown and fragrant.

Pour in beef stock, scraping the pot to deglaze. Return browned beef and reduce heat, cover, and let simmer for 60 minutes.

Introduce seeded chilies to the pot during the last 20 minutes of cooking.

Blend softened chilies, roasted vegetables, and some cooking broth until smooth.

Sauté Yukon potatoes, green zucchini, carrots, and Swiss chard in a separate pan over medium heat until tender, about 8–10 minutes.

Mix shredded beef, warm broth, and blended vegetable puree back into the pot. Serve hot.