Chicken (or pork) with Roasted Tomatillos, Poblanos and Potatoes - Rick Bayless

Ingredients

• 2 medium fresh poblano chiles
• 1 1/2 pounds (about 10) small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger, I cut them in halves or quarters), peeled if you’re in the mood
• Salt
• 2 or 3 tablespoons vegetable oil, olive oil, bacon drippings or freshly rendered pork lard
• 2 pound (8 medium) bone-in, skin-on chicken thighs --OR-- 1 ½ pounds pork tenderloin
• 2 cups Roasted Tomatillo Sauce Base
• 1 cup chicken broth or vegetable broth
• A couple of epazote sprigs, optional
• Cilantro leaves, for garnish