Instructions

• Peel and rinse 1 pound tomatillos to remove the sticky coating, then quarter them. Peel and chop 1 large onion, mince 6 cloves garlic, and seed and chop 4 poblano peppers and 1–2 jalapeño peppers.
• Heat 2 tablespoons olive oil in a large (6-quart) stockpot over medium heat. Add the chopped onion, minced garlic, and chopped poblanos and jalapeños. Sauté 5–8 minutes, until the vegetables are softened.
• Stir in the quartered tomatillos.
• Add 2 1/2 pounds boneless chicken pieces to the pot. Sprinkle in 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon dried oregano, 1 teaspoon salt, and add 1 bay leaf. Pour in 4 cups chicken broth and stir, pressing the chicken so it is mostly submerged.
• Bring the pot to a simmer, then reduce the heat to maintain a gentle simmer. Cook 25–30 minutes, until the largest piece of chicken is cooked through (no pink remaining or an internal temperature of 165°F).
• Use tongs to transfer the cooked chicken to a cutting board. Remove and discard the bay leaf.
• Use an immersion blender to puree the vegetables and broth in the pot until mostly blended but still slightly textured (it does not need to be completely smooth).
• Shred the chicken with two forks, then return the shredded chicken to the pot and stir to combine.
• Stir in 1/2 cup chopped cilantro. Taste and add more salt if needed.
• Serve warm. Garnish as desired with additional cilantro, sliced avocado, and lime wedges.