– Place the potatoes in a saucepan with 4 cups of cold water. Turn the heat to medium high and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 8 minutes. The potatoes have to be cooked, but still firm.
– Remove the potatoes from the heat and drain, then set aside.
– Heat the oil in the saucepan, then add the chopped onion and garlic. Sauté for two minutes over medium heat until the onion becomes transparent.
– Stir in the precooked potatoes and Roasted Poblano pepper strips. Cook for two more minutes and then pour in the chicken broth. Add the cilantro sprigs and let everything simmer for 8 minutes. Make sure your potatoes are still firm, but cooked. Season with salt and pepper to taste.