INGREDIENTS
2 media
zucchini
4
eaches shallots
2 larges
poblano peppers
2 media
carrots
2 tsp
ground cumin
1 tsp
kosher salt
1 tsp
chili powder
1 tsp
oregano
1/4 tsp
cayenne pepper
1 tbsp
grapeseed oil
14 1/2 oz
canned tomatoes
4 larges
skin-on chicken thighs
6 cups
chicken stock
2
eaches bay leaves
15 oz
black beans
1
juice of lime