In a saucepan combine the broth, potatoes, lemons, Jalapeño peppers & cumin Bring to a boil, reduce heat cover and simmer 5 minutes.
Add Chicken, keep covered and simmer for 15 minutes or a bit longer.
The Chicken should be cooked through and the poatoes tender.
Remove from the heat, add cilantro and allow the Chicken & potatoes to cool in the broth (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapeños, cilantro& lemons Shred the Chicken into thin strips.
Mound the potatoes in the center of a large platter, cover with the shredded Chicken and decorate with the eggs, red pepper strips and the 4 green onions Serve with left over broth and your favorite Salsa on the side