Step 1

Heat the lard in a large, heavy pot over medium high heat. Add the sweet potato and brown on all sides, about 5 minutes.

Step 2

Add the salsa and cook for 3 minutes. Add the 2 cups of chicken stock along with the poblano peppers and salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 7-10 minutes, or until the sweet potatoes are cooked through.

Step 3

Mix in the shredded chicken.

Step 4

Stir in the tortilla chips and turn the heat up to medium-high. If you need more liquid for the amount of chips you have, add some more chicken stock (see comments above on whether dish should be crunchy or soft). Chips should still hold their shapes--cook for about 2 minutes. Mix in 1/4 cup cilantro. Then serve immediately with garnishes.