start by toasting your chilies right on top of burners till blackened. place into zip lock bag and let them sweat for about 10minutes. Once sweated down peel blackened skin, slice into strips ser aside.

add olive oil to pan dice onion and garlic add to pan with all seasonings cook down till onions get translucent. cut potatoes into slices add to onions add in chicken stock, water, sprig of cilantro cook till potatoes are tender, add in beans, and chilies cook another 15minutes check for seasonings. Serve with limes, hot sauce queso fresco, avocados toppings of choice.