“Mexican” Chicken Stew- cooked in the fireplace oven

I’m not sure what makes this Mexican stew, but that’s what Mark calls it.
Chicken in our heavy stone cooking pot, with home-canned tomatoes, home-grown peppers and onions (from the freezer), and chicken broth.  It cooked all afternoon in the fireplace oven (beautiful and functional!), and smelled o-so-good while I was working.

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Homemade Anadama bread (cornmeal, molasses, flour, etc.) went very well with the stew, although I think it’s from the Northeast US rather than Mexico.

It was late when we ate, and I didn’t think about taking pictures.  Here are leftovers of the chicken stew.

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We all ate and liked this Mexican Chicken Stew.

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