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

Name: Chicken (or pork) with Roasted Tomatillos, Poblanos and Potatoes
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 pounds (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

www.rickbayless.com

Experience the flavors of Mexico with Chicken (or Pork) with Roasted Tomatillos, Poblanos and Potatoes. Perfect for 4 servings. Enjoy! 🌶️🥔🐔 #MexicanCuisine #RickBayless

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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 pounds (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