This brothy stew featuring buttery white beans and ground chicken captures the unmistakable flavors of Mexican chorizo in a tomato pan sauce spiked with vinegar and a hint of cinnamon. Ancho chile powder (made from sun-ripened, dried poblanos) adds fruity, spicy, smoky notes and remarkable depth, though any chile powder works well. Stirring in whatever quick-cooking greens need eating from your fridge transforms the meal into a complete one-pot dinner in just over 30 minutes. But don’t worry if you leave them out–this guisado stands up deliciously all on its own. It’s also especially satisfying the next day with scrambled eggs in breakfast tacos.