Categories: Soup

Ingredients

• 2 pounds 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 tablespoons apple cider vinegar
• 1 tablespoon cumin seeds
• 1 tablespoon honey
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1 pound tomatillos, husked
• 4 Italian frying peppers
• 4 poblano or Hatch chiles
• 3 jalapeño peppers
• 2 tablespoons olive oil
• Steamed rice

Directions

1. Preheat oven to 450°. Combine 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 chicken from pot and let cool slightly; shred into bite-size pieces. Strain broth through a fine-mesh sieve into a large bowl; set aside.

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

3. Heat oil in a large heavy pot over medium heat. Add 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 chicken. Serve stew over rice and garnish with cilantro leaves.

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