Ingredients

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

Preparation

  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. Brown meat and drain

  3. Add all other ingredients

If use a pot stir often to avoid sticking

I use a 6 quart crock pot and cook it for 6-8 hours

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.