Mexican Stew

• This is a great one-pot meal to make .. especially since it has started to get cold…
• 1 pound chicken thighs
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 to 3 large yellow potatoes and cut into ½ inch pieces
• 2 tablespoons olive oil
• 2 teaspoons roasted cumin
• 2 cups chicken broth

Sauce

• 2 poblano peppers, sliced in half
• 1 anaheim pepper, sliced in half
• 1 small garlic head, wrapped in aluminum
• 1 small yellow onion cut in half
• 2 to 3 green onions
• 1 tablespoon olive oil
• Salt
• ½ cup cilantro, chopped
• ½ cup chicken broth

Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.

Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.