Chicken Poblano Burritos

A burrito or taco filling of braised chicken and roasted poblano peppers; serve with tortillas and sauces such as Mexican Red Sauce or Salsa Verde.  Crema would also be good.

2 lbs boneless skinless chicken thighs, trimmed and cubed
2 small onions, chopped
4-5 cloves garlic, chopped
2 poblanos, roasted, peeled, and chopped
6 jalapenos, roasted, peeled, and chopped (or to taste), de-seeded if less heat is desired
2 T ancho chile powder
1 t cumin
1 T oregano
1-2 T lime juice
one can roasted tomatoes or two large tomatoes roasted, peeled, and chopped
Chicken stock to cover
salt and pepper to taste

Saute the onions and garlic, then add the rest of the ingredients and simmer until the chicken is tender and the flavors are well blended.  You'll likely need to cook down the liquid from a soupy consistency to one suitable for filling burritos, and you'll want to adjust the seasoning in the last 15 minutes of cooking (possibly by a fair amount, as these amounts are approximate).