Gather the ingredients.
Combine ground beef and 1/2 of diced onion in a skillet and cook over medium heat, breaking up beef with a spatula, until onion is translucent and beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain excess liquid.
Meanwhile, place tomatoes, remaining 1/2 onion, garlic, and jalapeno in a pot with enough water to cover ingredients. Bring to a boil; cook until tomatoes have burst and onion and jalapeno have softened, about 5 minutes.
Using a slotted spoon, transfer tomatoes, onion, garlic, and jalapeno to the jar of a blender. Add 1/2 cooking water from tomatoes, chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.
Add diced potatoes to ground beef mixture and cook, stirring frequently, for 4 to 5 minutes. Add tomato mixture, season with salt and pepper, and cook until potatoes are fork tender, 3 to 5 minutes more.
