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1
In a large saucepan of boiling water, cook the potatoes until fork-tender, about 20 minutes.
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2
Drain, cool slightly and peel.
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3
Transfer to a large bowl and mash roughly.
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4
Using a small sharp knife, slit the chiles lengthwise, leaving the stems intact.
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5
Carefully remove the seeds and veins.
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6
Place the chiles in a bowl, cover with hot water and let soak until just beginning to soften, about 20 minutes (depending on how dry they were in the first place).
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7
Drain.
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8
Add the cheese to the potatoes, season with salt and mash together well.
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9
Stuff the chiles fully with the filling, but leave enough room so that the seams almost close.
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10
Heat the oil in a large nonreactive skillet.
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11
Gently fry the chiles in batches, rolling them over from time to time so that they cook evenly without browning too much, about 5 minutes.
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12
Transfer to paper towels to drain.
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13
Reserve the oil in the skillet.
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14
In a large nonreactive saucepan, cover the tomatillos with water and simmer until soft, about 10 minutes.
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15
Drain and transfer to a blender.
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16
Add the onion and garlic and blend until almost smooth (but still textured).
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17
Preheat the oven to 350.
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18
Heat the reserved oil in the skillet.
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19
Add the brown sugar and fry for a few seconds.
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20
Add the tomatillo sauce, season with salt and cook over high heat until reduced, about 5 minutes.
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21
Stir in the chicken stock.
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22
In a baking dish large enough to hold the chiles in one layer, arrange the chiles side by side.
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23
Pour the tomatillo sauce over the chiles and bake until heated through, about 15 minutes.
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24
Serve warm.
