Chicken Chili Verde

Let's Cook

1. Step 1.

   Place in a medium pot: 2 ½ pounds bone-in chicken parts

2. Step 2.

   Add: 4 cups chicken stock or broth

3. Step 3.

   Bring to a boil, reduce to a simmer, and cook, partially covered, for 30 minutes or until the breasts reach an internal temperature of 160°F and the thighs reach an internal temperature of 175°F. Take off the heat. Remove the chicken from the broth and reserve the broth. When the chicken is cool enough to handle, remove the skin and bones, keeping the meat in large chunks. Heat in a large skillet or Dutch oven over medium heat: 2 tablespoons vegetable oil

4. Step 4.

   Add and cook, stirring occasionally, until tender, about 5 minutes: 1 medium onion, chopped; 3 garlic cloves, minced

5. Step 5.

   Add and cook, stirring, about 1 minute: 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon salt

6. Step 6.

   Add 2 cups of the reserved poaching broth along with: 4 large or 6 medium tomatillos, husked, rinsed, and diced

7. Step 7.

   Separate the leaves and stems of: 1 large bunch cilantro

8. Step 8.

   Finely chop the leaves and stems separately. Add the stems to the pan along with: 3 Anaheim, Hatch, or poblano peppers, roasted, peeled, and chopped, or one 7-ounce can diced green chiles, drained; (2 jalapeño peppers, seeded and finely chopped)

9. Step 9.

   Bring to a simmer and simmer gently, uncovered, for 10 minutes. Add the chicken and ½ cup of the chopped cilantro leaves along with: 2 tablespoons lime juice

10. Step 10.

    Simmer for 5 to 10 minutes to heat through. Season to taste with: Salt

11. Step 11.

    Serve garnished with the remaining cilantro leaves.