Ingredients
Sauce
8-10 tomatillos husked and chopped
3 poblano chiles rough cut
2 Serrano chiles seeded and chopped
1 large onion chopped
1 green pepper chopped
4 garlic cloves minced
1/2 c chopped cilantro
4 chicken thighs skinless seasoned with salt and pepper
1 t cumin
1 t Mexican oregano
Salt and pepper to taste
4 cups chicken broth
Serving Recommendations
Avacado chunked
1/2 cup Cotija cheese crumbled
Lime cut in wedges
Cooked rice or tortillas
Directions
Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.
Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.