1-In a medium pan over medium-high heat, brown 1 lb of ground beef, breaking it up as it cooks until almost fully cooked.

2-Add 1/4 diced white onion and 1-2 diced garlic cloves, and cook until the onion is translucent and fragrant.

3-Stir in 1 diced Roma tomato, 4-6 roasted, peeled, and diced green chiles, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/8 teaspoon ground cumin, then cook for another minute.

4-Add 2 small diced russet potatoes (or 1 medium diced russet potato) and 1 cup chicken or beef broth, mix well, and bring to a simmer.

5-Lower the heat to medium-low, cover, and cook for 8-10 minutes.

6-Once most of the liquid is absorbed, test the potatoes for tenderness with a fork; if needed, cook for 1-2 minutes more.

7-Adjust salt and pepper to taste, then serve.