Serve this delicious stew with rice, beans, and tortillas or use as a filling for tamales, burritos, tacos, or enchiladas. You can make a quicker version by skipping the poaching step and using 2 to 3 cups chopped leftover chicken or turkey and 2 cups chicken stock or broth.

Place in a medium pot:

Add:

Bring to a boil, reduce to a simmer, and cook, partially covered, for 30 minutes or until the breasts reach an internal temperature of 160°F and the thighs reach an internal temperature of 175°F. Take off the heat. Remove the chicken from the broth and reserve the broth. When the chicken is cool enough to handle, remove the skin and bones, keeping the meat in large chunks. Heat in a large skillet or Dutch oven over medium heat:

Add and cook, stirring occasionally, until tender, about 5 minutes:

Add and cook, stirring, about 1 minute:

Add 2 cups of the reserved poaching broth along with:

Separate the leaves and stems of:

Finely chop the leaves and stems separately. Add the stems to the pan along with:

Bring to a simmer and simmer gently, uncovered, for 10 minutes. Add the chicken and ½ cup of the chopped cilantro leaves along with:

Simmer for 5 to 10 minutes to heat through. Season to taste with:

Serve garnished with the remaining cilantro leaves.