6 large Poblano peppers, sliced.
2 medium onions, chopped.
1 tbsp. of olive oil,
2 1/2 lb of russet potatoes, unpeeled, cooked, cubed.
2 cups of cooked barley.
2 tbsp. of finely chopped cilantro leaves.
1 tsp. of dried cumin.
Salt and cayenne, to taste.
Saute the peppers and onions in the olive oil in a large skillet until crisp tender (4-5 minutes).
Add the potatoes;, saute until browned (6-8 minutes).
Add the barley to skillet; cook over medium heat until hot through (3-4 minutes).
Stir in cilantro and cumin.
Season to taste with salt and pepper.