Add the Anaheim peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.

Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible.

Remove the stems and seeds, slice the peppers into strips, and set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the onions and tomatoes for 5 minutes until the onions are translucent and the tomatoes start to soften.

Stir in the garlic and continue cooking for an additional minute, until fragrant.

Add the potatoes and cook for 5 minutes, stirring occasionally.

Add the chicken broth, salt, and Mexican oregano. Bring to a boil, cover, and cook for 10 minutes, until the potatoes are fork tender.

Reduce the heat to low and add the whole milk, sliced Anaheim peppers, queso panela or queso fresco, and stir to combine. Cook uncovered for an additional 5 minutes to allow the flavors to meld.

Serve immediately in bowls with corn tortillas, flour tortillas, bolillo bread, or your favorite salsa.