Rinse poblano peppers and roast them over fire or on a pan.
Place peppers inside a plastic bag or container and wrap them with a dish towel. Let stand for 10-15 minutes. Devein and cut into strips.
Heat up oil in a pot. Add onion and sauté on low heat until translucent and tender.
Add garlic and sauté for 1 minute.
Add tomato and cook, mixing every now and then for about 5 minutes.
Add chicken or vegetable bouillon and season with oregano, salt and pepper. Bring up to a boil. Let it cook for 1 more minute.
Add the potatoes and close the pot. Cook for about 25 minutes or until potatoes are tender.
Open the pot and add the peppers and milk. Mix gently and let the flavors blend together for 2 minutes.
Turn the heat off and immediately add the La Vaquita® Queso Panela cubes. Mix and let stand for 5 minutes.
Before serving, heighten the stew’s flavor with a spoonful of La Vaquita® Crema Mexicana and top it off with the perfect crumble of La Vaquita® Queso Fresco. Authentic flavors they’re sure to love!
