|Simple recipes can make the best meals|
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving
1. In a large stockpot, heat 1tbs butter. Add garlic and onion and cook until onion is soft. Add your peppers, chicken, diced tomatoes, and homemade chicken stock. Stir in chile powders, cumin, garlic powder, and cayenne. Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended. Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE: Alternatively, you could make this using the slow cooker. Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.