These are the poblano peppers.

Place 3 peppers over the stove flame to roast the skin.

Let them rest for about five minutes.

Remove the skin, open them, remove the seeds, and wash them.

Cut them into strips.

These are the rest of the ingredients.

Wash the potatoes well, and if they have black spots, remove them. Cut them into large cubes with the skin on.

Place them in water (to release the starch).

Slice the onion into thin strips and dice the tomatoes.

In a bowl, place 1 cup of sour cream.

Add 1 cup of milk and mix well. It should be creamy.

Drain the potatoes well. Heat oil in a pan, add the potatoes, and season with salt. Stir and let them cook. Do not cover. Stir occasionally.

They are golden brown in about 12 minutes.

Add the onion to soften.

Add the pepper strips. Wait about 2 minutes.

Add the corn kernels and tomatoes. Wait about 5 minutes.

Serve hot, drizzling with the cream and milk mixture.