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1
Preheat the oven to 425 F.
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2
Score the tomatillos (i.e.
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3
cut a small slit in the bottom of each).
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4
Arrange them along with the jalapenos on a parchment-lined baking sheet.
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5
Roast in the oven, turning once at 15 minutes in, until charred and soft.
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6
This will take about 30 minutes.
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7
Set aside to cool.
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8
Meanwhile, make the stew: In a large Dutch oven or stock pot over medium-high heat, heat the olive oil.
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9
Season the chicken with sea salt, put it into the pot in an even layer and sear over high heat until nicely browned, about 4 minutes on each side.
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10
Remove to a plate.
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11
Add the onions into the pan and saute until translucent, scraping up any brown bits that formed on the bottom.
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12
This will take about 5 minutes.
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13
Add the garlic, cumin, and 1 teaspoon sea salt.
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14
Cook one minute more.
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15
Arrange the chicken in the bottom of the pot.
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16
Remove the skins from the jalapenos and add them into the pot with the chicken along with the tomatillos.
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17
In a small mixing bowl, whisk together the cornstarch and 1/2 cup of stock until dissolved.
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18
Add this slurry to the pot along with the remaining stock.
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19
Bring to a boil, reduce the heat, and simmer until the sauce has thickened, about 20 minutes.
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20
Remove the chicken to a plate or cutting board and shred.
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21
Puree the sauce with an immersion or stand blender until semi-smooth.
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22
Return the chicken to the pot with the sauce and add the cilantro and lime juice.
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23
Taste for seasoning.
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24
Serve the chicken chile verde over brown rice or quinoa with a dollop of Greek yogurt or sour cream.
