This is the one I found that looked the most interesting and that I had all the ingredients on hand. The directions were easy to follow and I only made a few adjustments to the original recipe. It turned out delicious!!! We served ours with Spanish Rice and warmed corn tortilla's.
My changes: I used only 1/2 a jalapeno, added 2 green chilies, which I roasted but did not take the skin off of, only about 1/3 of the cilantro. I also put mine in a crockpot. Then an hour before dinner, I ladled off most of the liquid, put it in a pan & boiled it for about 10 minutes to reduce the liquid a fair bit. If you cooked this on the stovetop that part wouldn't be necessary.
This is definitely a recipe going into our menu rotations.