Step 1

You can cook the chicken any way you want, but for this batch I brined and baked it. To brine the chicken, add 1/2 cup Kosher or sea salt to 2 quarts of water in a mixing bowl. Stir to dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30-60 minutes. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet.

Step 2

Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them too. Add the tomatillos to the baking sheet along with the rinsed poblanos (and the chicken) and roast everything in the oven at 400F.  Cook the chicken until it registers 160F or until the insides are no longer pink -- this usually takes 20 minutes but sometimes it will take a couple extra minutes if there was an extensive brine.   Remove the chicken once cooked and let the poblanos and tomatillos roast for an additional 10 minutes or so.  I usually cover the cooked chicken breasts with foil until I need them.

Step 3

De-stem and de-seed the roasted poblanos.   Add the roasted poblanos and tomatillos to a blender along with 1/2 onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-4 rinsed, de-stemmed jalapenos.   If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level, adding more jalapeno to increase the heat.   I used 2 1/2 jalapenos for this batch and it had some zip!

Step 4

Simmer the green sauce in a dollop of oil (or lard) over mediumish heat.  Add 1 tablespoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt (optional), and some freshly cracked black pepper.  Taste for seasoning.  Note:  if you brine the chicken you probably won't need to add much additional salt.

Step 5

Use two forks to shred the chicken breasts and then add the shredded chicken to the green sauce.  Bring everything up to a uniform temp and serve immediately.

Step 6

Store leftovers in an airtight container in the fridge where they will keep for a few days.

Step 7

If you want to serve it Tostada style, see Chicken Chile Verde Tostadas. Basically you are just starting with a warm tostada shell and adding a thin layer of refried beans, Chicken Chile Verde, cheese, cilantro and a final squeeze of lime. Yum :)