Recipe found on

Serves 8


2 lbs. boneless, skinless chicken breasts and thighs
1 small bunch cilantro, trimmed, stems and leaves separated
2 large onions, chopped, divided
1 head of garlic, halved crosswise
2 Tbs. apple cider vinegar
1 Tb. cumin seeds
1 Tb. honey
2 tsps. kosher salt
1 tsp. black peppercorns
1 lb. tomatillos, husked
4 Italian frying peppers
4 poblano or Hatch chiles
3 jalapeño peppers
2 Tbs. olive oil
Steamed rice


Preheat oven to 450°. Combine the chicken, cilantro stems, 1 onion and next 6 ingredients in a large pot. Add water to cover and bring to a simmer over medium heat. Cover, reduce heat to low and simmer very gently until chicken is just cooked through, about 25 minutes. Remove the chicken from the pot and let it cool slightly; then shred into bite-size pieces. Strain broth through a fine-mesh sieve into a large bowl; set aside.

Meanwhile, arrange the tomatillos, peppers and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, about 12–15 minutes. Transfer the peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed. Combine the peppers, chiles and tomatillos in a food processor and purée, adding reserved broth as necessary, until a coarse purée forms.

Heat oil in a large heavy pot over medium heat. Add the remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes. Stir in tomatillo purée and remaining reserved broth; bring to a simmer. Remove from heat and add the chicken. Serve stew over rice and garnish with cilantro leaves.