Instructions

1. Preheat the oven to 450 degrees F.
2. Cut a small slit in the bottom of each tomatillo and place on a baking sheet along with the jalapenos. Roast in the oven, turning at 15 minutes, until browned and soft, about 25 minutes. Set aside to cool.
3. In a large stock pot, heat 1 tablespoon of olive oil. Season the chicken with salt and cook over high heat until nicely brown, about 4 minutes on each side. Set aside on a plate.
4. Add the onions to the pan and sauté, scraping up any brown bits on the bottom, until translucent, 5-7 minutes. Add the garlic, cumin, and 1 tsp sea salt.
5. Cook one minute more. Place the chicken in the bottom of the pot on top of onions and garlic.
6. Remove the charred skins from the jalapenos and add to the chicken along with the tomatillos.
7. In a small bowl, whisk together the cornstarch and ½ cup of stock until dissolved. Add it to the pot along with the remaining stock. Bring to a boil, reduce the heat, and simmer until the sauce has thickened, about 25 minutes.
8. Remove the chicken to a plate or cutting board and shred.
9. Puree what is left in the pot with an immersion blender or pour into a stand blender. Blend until semi-smooth, because you still want some chunks. Return the cooked chicken to the pot and add the cilantro and lime juice. Salt and pepper to taste.
10. Serve the chicken topped with the sauce over brown rice or quinoa.