2 pounds boneless skinless chicken thighs
2 large yellow onions, chopped and divided
1 head of garlic, halved crosswise
1 pound Tomatillos, husks removed
1 pound Yukon gold potatoes, cubed
4 poblano peppers
4 jalapeno peppers (use less if you have an aversion to spice)
1 small bunch cilantro, stems removed, divided
2 tablespoons olive oil
2 teaspoons kosher salt
2 chicken bouillon cubes
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon black pepper
1 tablespoon honey
1 tablespoon apple cider vinegar
Preheat oven to 450' In a large pot, combine chicken, half of the onion, garlic and half of the cilantro, bouillon cubes and salt. Add 10 to 12 cups water and bring to a simmer over medium heat, cover and simmer for 25 minutes, until chicken is cooked through.
Remove chicken from pot and allow to cool. Shred into bite sized pieces. Strain broth through a fine mesh sieve into a large bowl and set aside.
Meanwhile, arrange tomatillos, poblanoa and jalapenos in a single layer on a rimmed baking sheet and roast about 15 minutes. After 7 minutes stir the peppers and tomatillos. Transfer the peppers to an airtight container and allow to steam for 15 minutes. Then peel and seed.
Combine peppers, tomatillos and the remaining cilantro in a food processor and puree, adding reserved broth as needed until a coarse puree forms.
Heat oil in a large heavy pot over medium high heat. Add remaining onion and cook, stirring occasionally until soft and slightly caramelized, 10 to 15 minutes. Add cumin and coriander and sauté another 2 to 3 minutes, toasting the spices.
Add tomatillo puree, reserved chicken stock and potatoes. Allow to simmer over medium heat until potatoes are tender. Add chicken, simmer for 5 minutes to heat through and serve with chopped cilantro, fresh jalapenos and sour cream as garnish.