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.
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.
We all ate and liked this Mexican Chicken Stew.