Tomatillo Chicken Stew

subheading: Tomatillo Sauce:

1 ½ pounds tomatillos

1 to 2 jalapeño chile peppers, or 2 to 3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 tablespoons lime (or lemon) juice

Pinch of sugar

subheading: Stew:

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Extra virgin olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 ½ cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

½ cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Directions at simplyrecipes.com

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