Salsa Verde Braised Chicken | America's Heartland

Ingredients

• 15 medium tomatillos
• 2 poblano peppers (or Anaheim/Hatch)
• 1 jalepeno
• 4 cloves garlic, peeled and smashed
• 1 yellow onion, quartered
• salt
• extra virgin olive oil
• 6 bone-in, skin-on chicken thighs
• 1 cup low sodium chicken stock
• 1 cup pack queso fresco
• 1 bunch cilantro, divided
• 1 bunch small radishes
• 2 medium red onions
• ½ tablespoon of granulated sugar
• 1 cup white vinegar