3 large poblano chiles
3 tablespoons lard or vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema, creme fraiche, or sour cream, optional
Red or green salsa, more crema or crumbled cotija, for garnish
For a nonvegetarian version, in the second step when cooking the onions, first cook about 8 ounces Mexican chorizo, squeezed from its skin, until its fat is rendered. Then add onions to the pan. Decrease the amount of lard or oil accordingly; you may need none if chorizo is very fatty.
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