This recipe is straightforward. You chop up a bunch of veggies, add some seasonings, cover with water, and leave to simmer on the stove for 45 minutes.
Save the potato (covered with water) for another purpose, perhaps a soup made with this broth.
Mild guajillo chiles add color and unique flavor; one chile in 3 quarts of water contributes no discernible heat. If not using a chile, add another ½ teaspoon black peppercorns.
Don’t let the broth sit with the “spent” vegetables—they’ve done their job—strain right away.