Ingredients

• 1 1/2 pounds new potatoes or Yukon Gold potatoes
• 1 quart chicken stock, divided
• 4 cups stemmed, sliced greens (I used a 5-ounce bunch Lacinato kale; beet greens, Swiss chard, curly spinach or tatsoi would all be great choices)
• 1 medium-size yellow onion, peeled and chopped
• 1 cup Sargento 4-Cheese Mexican Blend (may use Pepper Jack for more kick)
• 3 pieces of bacon, chopped
• 1/3 cup chopped fresh cilantro (include stems; there is lots of flavor in them!)
• 1 Poblano chile pepper (see notes)
• Kosher salt and freshly ground pepper