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1
Heat your oven to 450 F.
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2
In a large mixing bowl, toss the tomatillos with half of the extra-virgin olive oil.
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3
Sprinkle with black pepper and salt (to taste; just a few pinches) and place, cut-side-down, in a roasting dish.
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4
Separately, take a bulb of garlic, cut off its top (just exposing all of the cloves) and drizzle with a tiny bit of olive oil.
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5
Place this, upside-down in the roasting dish on top of the tomatillos.
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6
Put the roasting dish in the heated oven for 35-45 minutes or until the garlic is soft and the tomatillos are slightly browned.
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7
Finely dice the jalapenos and Serrano chiles.
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8
If you want to reduce the heat, remove the seeds and white membrane, inside.
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9
You can also roast the chiles (coated with a small amount of oil) along with the tomatillos.
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10
If you want it hot, just finely dice them and don't bother to roast them.
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11
Once diced, set aside.
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12
Finely dice four onions, eight green onions, and the green bell peppers and add them to the bowl with the chiles.
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13
Dice the chicken (breasts and thighs) into small pieces, just small enough so that two of them would easily fit onto a soup spoon.
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14
This would be about a half inch, cubed.
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15
Place the chicken into a bowl and set aside.
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16
In a dry skillet over medium heat, toast the cumin seeds and red chili flakes until they start to give off an aroma.
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17
Remove from the heat, let them cool a bit, and grind into a powder.
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18
Dust the chicken with half of the total amount of powder along with a teaspoon of salt and a half teaspoon of black pepper; mix the chicken with the spices to coat, thoroughly.
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19
In a deep-sided pot, heat the remaining half of the oil over medium-high heat.
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20
When hot, add the chicken and, stirring, cook it until the surface is white and just starting -barely- to brown.
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21
Add the diced onions, peppers, and chiles, and stir into the chicken, adding the remainder of the ground cumin spice mixture.
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22
Cook until the onions start to become transluscent.
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23
Add the tomatillos to the pot and squeeze the roasted garlic cloves out of their papery husk into the pot.
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24
Stir to incorporate and cover with eight cups of chicken broth and four cups of water.
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25
Cover and bring to a low boil.
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26
Once simmering, allow the liquid to cook and reduce for about 30-45 minutes.
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27
The liquid should be about as thick as a thick stew.
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28
Taste and season with salt and pepper to taste.
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29
Finely chop a bunch of fresh cillantro and stir into the chili.
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30
Remove from the heat; the extra heat will cook the minced cillantro.
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31
Serve hot.
