this is one of my favorite dishes to make in late summer when i'm starting to look forward to fall soups and stews, since it lets me break out my dutch oven and has got that nice braised satisfyingness to it, but also has enough heat and bright acidic punch to feel at home in hot weather. i also really like how customizable it is with the chiles you use. this time i went with dried guajillos for deep earthiness, dried anaheims for brighter fruity notes, dried arbols for heat, and chipotles en adobo for sweet smokiness.