Chicken Verde

Directions

1. 1
   Preheat broiler.
2. 2
   Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally.
3. 3
   Place peppers in a paper bag; fold to close tightly.
4. 4
   Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
5. 5
   Combine poblano chiles, jalapeo peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
6. 6
   Sprinkle chicken with cumin and pepper.
7. 7
   Heat a large nonstick skillet over medium-high heat.
8. 8
   Add oil to pan; swirl to coat.
9. 9
   Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned.
10. 10
    Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken.
11. 11
    Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
12. 12
    Remove chicken from slow cooker; keep warm.
13. 13
    Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
14. 14
    Serve chicken with sauce.
15. 15
    Sprinkle with chopped cilantro.
16. 16
    Garnish with sour cream, if desired.