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Ingredients
  

  • 2 jars small tomatillo salsa
  • 2-4 poblano peppers
  • 1 onion chopped
  • 3 ribs of celery sliced
  • 5 cloves garlic chopped
  • 1 qt chicken stock
  • 1 package chicken thighs
  • 1 tsp cumin powder
  • 1/4 tsp garlic powder
  • Salt and pepper
  • Toppings: 1 avocado 1 handful cilantro,Lime juice

Instructions
 

  • Chop onions, celery, and peppers saute in oil over medium heat for about 8 minutes or until translucent. While onions are cooking, chop cilantro and set aside.
  • Once the onions are mostly cooked, add the chicken in full pieces . Season with the cumin and garlic powder. Use spatula to stir. Add the jalepeno and garlic. Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce to simmer. Simmer for about 40 minutes or until all the veggies and chicken are cooked.
  • Use a strainer to remove chicken and set aside. Use a large measuring cup to take out 2-3 cups of the stew. Then using an immersion blender puree the pot stew.
  • Return the reserved cups, plus the chicken (shredded). Stir and taste. add more salt/
  • Serve warm with shredded cilantro and squeeze 1/4 of a lime into each bowl
  • Top with Cubed avocado

Notes

alternatively you can add all ingredients into a slowercooker, instapot or vitaclay cooker