Roast the chiles over a gas flame or 4" below a very hot broiler until blackened on all sides, this will take five to ten minutes. Place into a paper bag and allow to sweat at least ten minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into quarter-inch strips.

Prep the chard: Strip the leaves from the stems. Cut the stems into slivers and the leaves into half-inch strips.

Put the broth and potatoes into a small saucepan, and cook over medium heat until the potatoes are nearly tender, about 15 minutes.

Heat the oil in a large skillet over medium heat, then add the onion and chard stems and cook, stirring occasionally, until the onion is brown but still a little crunchy, about five minutes. Add the garlic and herbs, toss a minute longer, then stir in the chiles.

Pour the potatoes and broth into the skillet with the onions and poblanos, and boil over high heat until the broth has evaporated, about 15 minutes. Mix in the cream and the chard leaves and continue to boil, stirring regularly, until the cream is reduced enough to coat the mixture nicely. Taste and season with salt.

Many ways: The original recipe calls for serving in steamed tortillas, topped with cheese. Other suggested uses are as a topping/side dish with grilled chicken or stirred into pasta with chopped ham and cilantro.