Ingredients

  • 3 pounds bone-in skin-on chicken thighs and drumsticks
  • 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2 Serrano or jalapeƱo chilies, roughly chopped, stems discarded
  • 10 ounces white onion, roughly chopped (about 1 medium)
  • 6 medium cloves garlic, peeled
  • 1 tablespoon whole cumin seed, toasted and ground
  • Kosher salt
  • 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1 tablespoon Asian fish sauce, such as Red Boat
  • Fresh corn tortillas and lime wedges, for serving