Instant Pot Green Chile Chicken

Dice the chicken thighs into 2 inch pieces and add to the bowl of the Instant Pot (or slow cooker.) Stir together all of the spices and cornstarch: kosher salt, freshly cracked black pepper, ground cumin, cinnamon, dried oregano, chili powder and cornstarch. Toss this mixture with the chicken.

Slice the onion in ½, then in thin strips - julienned. Mince the garlic. Add both to the pot.

Dice the poblano and green bell pepper in a small dice. If you like a little heat, dice and add the jalapeño, omit if you prefer it mild.

If you found them fresh, peel off the paper husks. They’ll be sticky underneath, rinse that off in a colander. Dice in ½ and add to the pot.

If using a can, just open it and add them in.

Add the water and give everything a stir. Add the lid and turn it on.

Instant Pot - sealed, high pressure, for 25 minutes

Slow Cooker - on high, cook for 6 hours

Traditional Dutch Oven Method - Sear the chicken with a little oil in a large Dutch oven. When browned, remove from the pot and add the onions and garlic. Then the peppers. When they’re seared, add the tomatillos. Add either 4 times as much water, or even better, use chicken stock. Bring to a simmer and add the chicken back in. Cover and simmer for about 45 minutes, stirring occasionally, or until the stew has thickened and the chicken is completely tender.

Regardless of which method you’ve used, you have some choices. You can remove the chicken and puree the chile with a handheld blender for a smoother consistency. Or remove the chicken pieces and mash with a potato masher for a little bit of a puree, but a much chunkier stew (for what it’s worth, I don’t puree mine. I love the texture and color of the soup without the puree).

Gently warm tortillas over a gas flame on the stove top, in the toaster oven or regular oven, or between damp paper towels for 20 seconds in the microwave.

Serve in large bowls with tortillas for scooping and dipping. Garnish generously with cilantro.