Ingredients for 4 servings:
- 1/2 kilogram of peeled potatoes, cut into medium cubes
- 2 jars of 315g of sliced poblano peppers, drained
- 2 tablespoons of vegetable oil
- 1/2 medium white onion, finely chopped
- 200ml thick cream
- Salt and pepper to taste
Put the potatoes in a medium pot, cover with water and cook over medium heat until they are done but still firm (about 15 minutes). Remove the potatoes from the water and set aside.
Heat the oil in a large pan and lightly brown the onion in it. Now add the Poblano Chiles strips and fry well.
Add the drained potatoes and the sour cream. Cook for another 2 to 3 minutes, or until the cream is warm enough. Season with salt and pepper and serve with corn tortillas and Salsa Verde!