# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Green Sauce
04 - 1 1/2 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 bunch fresh cilantro (about 1 cup, loosely packed)
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice
→ For Cooking
14 - 2 tbsp vegetable oil
→ Garnishes
15 - Chopped fresh cilantro
16 - Diced avocado
17 - Sliced radishes
18 - Lime wedges
# How To Make It:
01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until completely smooth.
03 - Season chicken thoroughly with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45–50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to allow the sauce to thicken slightly.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.
