Mexican Chicken Chili Verde

Instructions

1. Peel the tomatillos, cut each one into quarters. Throw them into a blender.

2. Add 6 cloves garlic, 2 jalapenos, and 1/2 bunch cilantro into the blender. Fill in about 3 cups chicken stock. Turn on the blender and blend them well.

3. Geneusly season the chicken pieces with salt and pepper. Add some oil into a pan over med-high heat, brown the chicken pieces.

4. Chop up 1 onion. Put it into a dutch oven. Add a pinch of salt, and a little bit oil. Cook it over med-low heat until soft and sweet, it takes about 10 minutes. Add 2 tbsp cumin, 2 tsp oregano, and 1 bay leaf. Saute for about 1 minute. Then add the chicken pieces into the Dutch oven. Pour over the tomatillos mixture. Bring it up to a gentle simmer. Then turn the heat low, cover and simmer gently for 1 hour and 15 minutes.

5. Cut 1 1/2 lb potatoes into large pieces. After simmering for 1 hour and 15 minutes, Add the potatoes pieces into the Dutch oven. Simmer for 30 - 45 minutes.

6. To serve, transfer to a serving bowl, topped with yogurt or sour cream.