6 chicken thighs
32 oz water
32 oz chicken broth
2 carrots, chopped
3/4 c onion, chopped
2 stalks celery, chopped
2 c chopped zucchini
2 seranno (hot) chili peppers, roasted, seeded and chopped
1/4 head of cabbage
3 T lemon juice
1/2 Tbs. ground cumin
2 Tbs. New Mexico Ground Chili (red)
1/2 c cilantro, chopped
1 28 ounce can of stewed, diced tomatoes
Salt to taste
Put chicken thighs and water in a large pot, boil for an hour or more, until you can pull the bones right out of the chicken thighs with tongs.
Add chicken broth, and remaining ingredients. Simmer until the zucchini is transluscent.
Serve with tortillas if desired. Makes approx. 10 servings.