Mexican comfort food at its easiest. This slow cooking stew lets the pot do all the work.  It’s mildly spicy, but you can make it as spicy as you like. On a lazy evening we’ll have it with corn tortillas, and other times white rice is a perfect accompaniment. My grandmother used to stretch the Chile leftovers by adding cooked pinto beans and serving over rice. Some fresh cilantro, additional sliced jalapeños and avocado are the perfect toppings for this lively green dish. The ingredients come together in 20 minutes, then the stove and pot do all the work.