Chicken Chile Verde

1 whole chicken, cut into 6 pieces

salt and freshly ground black pepper

1 tablespoon vegetable oil

8 tomatillos, husked and quartered

2 fresh jalapeno peppers, chopped

6 cloves garlic

½ bunch cilantro

3 cups chicken stock

1 tablespoon vegetable oil

1 onion, diced

2 tablespoons ground cumin

2 teaspoons dried oregano

1 bay leaf

1 ½ pounds potatoes, peeled and cubed

salt and freshly ground black pepper to taste

½ cup sour cream, for garnish

Season chicken pieces with salt and black pepper on all sides.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

Season with salt and pepper to taste; serve garnished with sour cream.