Ingredients:
2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound Mexican chorizo, cooked and crumbled
2 cloves Catch a Fire Jalapeno Garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon Dave’s Ancho Powder
2 tablespoons lime juice, plus more to taste
2 tablespoons Hatch Chile Mayonnaise
2 tablespoons sour cream
Salt and pepper, to taste
Cotija cheese, for serving

Method:
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.

Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.

Mix together the diced chiles, cooked potatoes, cooked chorizo, Catch a Fire Jalapeno Garlic, cilantro, cumin, Dave’s Ancho Powder, lime juice, Hatch Chile Mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.

Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.

Yield: 8 servings