Roast the Poblano chiles over an open flame or under a broiler until their skin is blistered and charred. Place the roasted Poblano chiles in a sealed plastic bag for 10 minutes to steam, then peel, deseed, and slice them into strips.
2
Peel and dice the Potatoes into 1.5 cm cubes.
3
Dice the White onion and mince the Garlic cloves. Dice the Roma tomatoes.
