Mexican-Creole Okra Stew

First, prepare the red sauce: blend 2 Roma tomatoes, ¼ onion, 4 garlic cloves, 3-4 dried chiltepín chiles, 1 tbsp caldo de pollo (chicken bouillon), and 1 cup water until smooth. Next, generously season your chicken thighs and cook them until golden brown on both sides. Remove the cooked chicken from the pan. Then, cook your ground pork in the same pan. Add the sliced red onion and sliced okra to the pan and sauté everything together. Dice your cooked chicken and add it back to the pan with the pork and vegetables. Pour in your prepared red sauce along with another 1 cup of water. Mix everything thoroughly and let it simmer until the sauce has thickened nicely and the okra is tender. Serve the stew hot over white rice, garnished with fresh green onions and plenty of lime wedges to enhance the flavors.