Serves 4

Chicken Chile Verde
12 tomatillos, peeled and washed
1 onion, cut into wedges
2 serrano chiles, seeded and minced
4 cloves garlic, minced
1 pound boneless skinless chicken thighs, cut into 1” cubes
salt and pepper
1 ounce vegetable oil
kosher salt
1 bunch cilantro, chopped
lime wedges

--Place the tomatillos and onion wedges on a preheated grill or stove top grill. Cook until charred on all sides. Place into a food processor. Add the chiles and garlic. Pulse until smooth. Season the chicken thighs with salt and pepper. Heat a large saucepan over medium high heat. Add the oil and add the chicken. Cook until golden brown. Add the tomatillo sauce and some more salt. Reduce to a low simmer and cover. Cook until tender. Add chopped cilantro and season to taste with salt and pepper. Serve with warm corn tortillas, rajas and lime wedges.

Rajas
2 ounces vegetable oil
2 pasilla chiles, stemmed, seeded and sliced
1 onion, sliced
10 mushrooms, sliced
2 cloves garlic, sliced
pinch salt and pepper
3 ounces heavy cream

--In a very hot cast iron pan, sauté the chiles and onions in the oil until slightly charred. Add the mushrooms and garlic. Continue until soft. Add the cream and reduce until thickened. Check seasoning.