2 Poblano peppers – cut in half and deseeded
1 onion – chopped
4 cloves of garlic
1 carrot – chopped small
Put veggies into skillet that was used to cook the chicken
Salt veggies
1 1/2 pounds chicken wings,legs and thighs – Brown in a pan, then set aside
1 potato – peeled, diced, and set aside
When veggies have softened, add
1 TBL ancho chili powder
1 tsp cumin
1 small can green chilis
4 C chicken stock
– bring up to a boil
Add in chicken and potatoes
Simmer for 30 minutes
