3 Poblano chilies
4 Tbs canola oil
3 1/2 lbs chicken (thighs, breasts or legs)
1 yellow onion, chopped
2 cups low sodium chicken stock
4 cloves garlic, minced
1 1/2 lbs tomatillos, husked and cut into quarters
3 Tbs finely chopped cilantro (plus whole leaves for garnish)
1/2 tsp ground cumin
1 Tbs fresh lime juice
salt and fresh ground pepper
Preheat the broiler (or grill), place chilies on grill until slightly charred on all sides. Remove from grill and place in a tightly closed paper bag for 10 minutes. Peel off blackened skin from chilies. Do not rinse! Remove seeds, stems and black specks. Set aside.
In a large frying pan heat 2 Tbs canola oil on medium heat. Add chicken pieces and brown on all sides (4-5 minutes). Transfer to a bowl and set aside.
Reduce heat slightly and add remaining 2 Tbs oil. Saute onion then stir in chicken stock.
Add garlic, roasted chilies, tomatillos, cilantro and cumin. Bring to a boil. Reduce heat to low. Now add the chicken into the mixture. Simmer, covered until chicken is cooked (about 20 minutes)
When the chicken is done put on a plate and pour chili sauce on top. Squeeze fresh lime juice over entire plate and garnish with cilantro. Serve with warm tortillas.
Make quick and easy homemade tortillias, you will love them!