Chicken Chile Verde

Char the poblano and Anaheim peppers directly over a gas flame or under a broiler until the skins are blackened and blistered all over.

Place the charred peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes to loosen the skins.

While the peppers steam, heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the husked tomatillos, serrano peppers, chopped onion, and garlic cloves.

Sauté the vegetables for 5-7 minutes, until they are softened and slightly charred in spots. Remove from the pot and set aside.

In the same pot, add another tablespoon of oil. Add the diced chicken thighs and season generously with salt, black pepper, cumin, and oregano.

Cook the chicken, stirring occasionally, until it is lightly browned on all sides.

Pour the chicken broth over the chicken, bring to a simmer, then reduce heat to low and let it gently cook while you prepare the sauce.

Peel the skins from the steamed peppers; they should come off easily. Remove the stems and seeds.

Place the peeled peppers, the sautéed tomatillo mixture, fresh cilantro, and chicken bouillon powder into a blender.

Blend until the sauce is smooth.

In a separate, clean pot, heat the remaining tablespoon of oil over medium-high heat. Carefully pour the blended green sauce into the hot oil. It will splatter.

Cook the sauce, stirring constantly, for about 3-5 minutes to deepen its flavor. This is called 'frying' the salsa.

Pour the cooked green sauce into the pot with the simmering chicken and broth. Stir everything together to combine.

Let the stew simmer for at least 30 minutes, or up to an hour, for the flavors to meld together. The chicken should be very tender.

To serve, spoon cooked rice into a bowl and ladle the chicken chile verde over the top.

Garnish with shredded cheese, fresh cilantro, tortilla strips, and serve with tortilla chips on the side.