2 tablespoons lard, vegetable oil or butter2 small onions, thinly sliced 1 15-ounce can tomatoes, drained Red pepper flakes, to taste 4 medium-small potatoes, cut in 3/4-inch dice 1 cup any poultry, meat or vegetable broth or water, plus a couple tablespoons more if necessary 8 leaves epazote (optional) Salt, about 1 teaspoon 1 bunch chard, stems cut off and leaves sliced crosswise in 1-inch strips

In a medium-size saucepan, heat the lard, oil or butter over medium. Add the onions and cook, stirring frequently, until they are lightly browned, 7 or 8 minutes. Roughly chop the tomatoes, add them and the red pepper flakes to the pan and cook for 3 or 4 minutes longer, to reduce the liquid a little.

Stir in the potatoes, broth, optional epazote and salt. Cover and cook over medium-low heat until the potatoes are tender, about 10 minutes. Check the amount of liquid: If most has been consumed, add a little more broth; or, if it is very soupy, quickly boil it down, uncovered, until only 1/4 cup is left.

Mix in the chard, cover and cook over medium heat until the greens are tender, about 3 minutes. Uncover and taste for salt. There should be enough tomatoey broth to coat the vegetables. Serve right away.

From Authentic Mexican by Rick Bayless