Chile Verde con Pollo

Ingredients

• •2 lbs chicken breasts, cut into chunks
• •1.5 lbs fresh tomatillos, husked and halved
• •2 poblano peppers, seeded and chopped
• •1 jalapeño, seeded and minced
• •1/2 white onion, chopped
• •3 cloves garlic, minced
• •2 tablespoons olive oil
• •3 cups chicken broth
• •1/2 cup fresh cilantro, chopped
• •1 teaspoon cumin
• •to taste Salt and pepper

Directions

1. 1Roast tomatillos, poblano peppers, and jalapeño in a dry skillet over medium-high heat for 5 minutes until lightly charred, then transfer to a blender with onion and garlic.
2. 2Blend the roasted vegetables until smooth, then strain through a fine mesh sieve into a bowl.
3. 3Heat olive oil in a large pot over medium heat, season chicken with salt and pepper, then brown on all sides for 5 minutes and set aside.
4. 4Pour the chile verde sauce into the pot and cook for 2 minutes, stirring occasionally.
5. 5Return chicken to the pot, add chicken broth and cumin, then bring to a simmer.
6. 6Reduce heat to medium-low and simmer uncovered for 20 minutes until chicken is tender and cooked through.
7. 7Stir in fresh cilantro, taste and adjust seasoning with salt and pepper, then serve hot with rice or warm tortillas.

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