Season and sear the chicken

• Season the chicken thighs with salt and pepper.
• Set the multi-pot to high sear and add the oil.
• Sear the chicken on both sides until golden brown, then remove and set aside.

Sauté the green sauce vegetables

• In the same pot, add the onion, tomatillos, garlic, green bell pepper, oregano and cumin.
• Sauté until softened and fragrant.

Blend the green sauce

• Transfer the sautéed vegetables to a blender.
• Add the water, cilantro and lime juice, then season with salt and pepper to taste.
• Blend until smooth.

Slow cook the green chili chicken

• Return the green sauce to the pot and add the chicken.
• Cook on low until the chicken is falling-apart tender.

Season and sear the beef

• Season the chuck roast cubes with salt and pepper.
• Set the multi-pot to high sear and add the oil.
• Sear the beef on both sides until browned, then remove and set aside.

Sauté the red sauce vegetables

• In the same pot, add the onion, tomatoes, garlic, red bell pepper, oregano, cumin and paprika.
• Sauté until softened and fragrant.

Blend the red sauce

• Transfer the sautéed vegetables to a blender.
• Add the water and season with salt and pepper to taste.
• Blend until smooth.

Slow cook the beef stew

• Return the red sauce to the pot and add the beef.
• Cook on low until the meat is falling-apart tender.

Serve

• Serve the stews hot and enjoy.