for 4 servings:
1/2 kilogram of peeled potatoes, cut into medium cubes
2 jars á 400g Rajas de Poblanos (poblano chiles in strips), drained
or 1 can á 780g Poblano Chiles ready to fill, drained and cut into strips
2 tablespoons oil
1/2 medium white onion, finely chopped
200ml thick cream
Salt and pepper
To serve:
1. Place the potatoes in a medium saucepan and cover with water. Cook over medium heat until cooked but still firm (approx. 15 minutes). When they reach the desired consistency, drain and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and brown lightly. Now add the rajas and sauté thoroughly.
3. Finally fold in the potatoes and the cream. Cook for another 2 to 3 minutes, or until warm.
4. Season with salt and pepper and serve with hot Corn Tortillas and Salsa Verde.
