Coat the bottom of a large pot with olive oil, and heat it up. Add 3-4 cloves of minced garlic, and either a pound of ground turkey (for carnivores) or a peeled and finely-diced brown potato and a large minced shallot (for herbivores). Brown the ingredient, and then add two large diced yellow onions. Sautée and simmer until the onions are sweated, then add two peeled and coarsely-diced brown potatoes, and four peeled and coarsely-diced red potatoes. Add a tablespoon of cumin, 2-3 tablespoons of cilantro, 3-4 tablespoons of Mexican oregano, a cup of diced green chili (preferably imported recently from The Frontier in Albuquerque, NM
) and a couple tablespoons of champagne vinegar. Fill with water to cover and bring to a boil, cover the pot, then reduce to a simmer. Allow to boil for at least an hour (or until potatoes are soft).
Serve with tortillas, 8-10 friends, and good conversation with jazz music in the background.