8 boneless, skinless chicken thighs, pastured organic if possible, sliced into 1/2 inch slices

6 poblano peppers, seeded, cored and sliced

2 medium kobacha squash, roasted and cubed (butternut squash also works)

1 cup prepared pumpkin mole*

2-4 cups chicken broth

4 T. olive oil

salt & pepper

Season chicken with salt and pepper. Heat a large stock pot over high heat for two minutes. Add 2 t. of oil and wait one minute. Add sliced chicken thighs to pot, reduce heat to medium high, and stir until all sides are nicely browned. You may have to do this in two batches, so as not to crowd the chicken. Remove chicken from the pot onto a plate. In the same pot, heat 2 T. of olive oil over medium high heat and add the sliced poblano peppers. Saute for 5-7 minutes, until softened. Add the prepared mole to the pot, with the poblanos, and cook 3 minutes. The mole should break up and coat pans. Whisk in 2 cups of chicken broth and stir until mole is incorporated into broth. Add browned chicken and roasted squash into the pot. Add more broth, if necessary, to cover the chicken, squash and poblanos. Bring stew to a boil and then cover, reduce heat to low and simmer for 30 minutes. Remove one piece of chicken and cut to make sure chicken is cooked through. Season with salt and pepper.

Serve with corn tortillas, hot sauce and bowls of chopped cilantro, crumbled queso fresco & lime wedges.

* We get our moles downtown at Grand Central Market in a spices stall. If you can’t make it downtown, any prepared mole will do.