Cook the chicken or turkey in a pan with the olive oil, jalapeno, onion, and garlic. I normally use a pressure cooker instead of a fry pan to speed up the process.

When the meat mixture is done, shred it into smaller pieces, then put it along with all other ingredients in a pot and simmer for at least an hour. I usually let it go for a couple. If you want to crockpot it, do it on low for the day. Add more jalapenos/red pepper/chili powder to kick it up a notch for your own taste. I use boneless/skinless chicken thighs because I like the flavor better than breast meat, but any kind of chicken/turkey will do fine.

That’s it for the easiest version. You can use fresh ingredients instead of the canned and powdered for a special pot of the stuff. Use fresh herbs and peppers if you can find them. Roast the peppers over some kind of flame (I’ve used one of those small propane torches or the fireplace at times) till they turn black, put ‘em in a sealed baggie for 15 minutes or so till the skins rub/slide off easily, remove seeds and stems, and dice ‘em.

Try not to leave anything out the first time you make the dish, each spice or pepper is important to the final taste. After that, adjust ‘em to fit your own tastes.