I made a Mexican chicken stew today that was very good. Started by making a chicken stock (whole thighs). After a while I pulled the chicken out and threw the bones and skin back in for an hour or so. The finished product had poblanos, jalapenos, anchos, tomatillos, coriander, cumin and lots of cilantro. I made some corn muffins topped with jalapenos. Garnish with lime, sour cream, pepitas and cilantro. What a feast! BTW - that is a Sazerac cocktail I am having with the meal. It is a very New Orleans drink. You should try it.