Cook the chorizo with 2 tablespoons of oil and the onion sliced into strips for 25 minutes. Dice the zucchini and set aside.

Roast the poblano peppers on the stove, then place them in a sealed bag for 15 minutes. Peel off the skins, slice into strips, and set aside.

Once the onion is translucent and 25 minutes have passed, add the diced zucchini, garlic powder cube, salt, and half of the water. Cook over low heat for 10 minutes.

When the zucchini is tender, add the poblano peppers and the remaining water. Cook for another 10 minutes, then turn off the heat. Serve and enjoy.