Green Chili Stew

• 24 roasted Poblano or Anaheim peppers chopped
• or 4 large cans of hatch chilies
• 2-3 roasted jalapenos with seeds chopped
• 1 large can green chilies
• 1 large onion chopped
• 2 cups chopped fresh tomatoes or 1 can diced
• 1 can or jar Rotel or Green Salsa Verde or hot salsa
• 3 cups chicken broth
• 1 tablespoon Mexican Oregano
• 2 pounds chopped potatoes
• 1 pound chicken or pork

1. 1. Roast peppers. you can do this in the oven or on the grill. Roast until the skin is black and bubbled up. Place in a bowl and cover with a towel until cooled. Wear gloves to peal and chop them. You can buy a bunch and roast and peel them in advance, they freeze very well.
2. 2. Brown meat and drain
3. 3. Add all other ingredients
4. If use a pot stir often to avoid sticking
5. I use a 6 quart crock pot and cook it for 6-8 hours
6. After 1 hour you can taste the broth and adjust your heat level by adding more hot sauce. If it's too hot you can add more potatoes.

peppers, hatch chilies, green chilies, onion, tomatoes, chicken broth, oregano, potatoes, chicken

Taken from www.epicurious.com/recipes/member/views/green-chili-stew-53080981 (may not work)