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5 tablespoons corn oil 
3 boneless, skinless chicken breasts, cut into 3-inch pieces 
2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces 
6 cups chicken stock (homemade or low-sodium store bought) 
2 yellow onions, coarsely chopped 
4 garlic cloves, minced 
6 poblano chiles, roasted, peeled and diced 
3 Anaheim chiles, seeded and chopped 
1 to 2 serrano chiles, seeded and minced 
12 to 18 ripe tomatillos, husked and diced 
1 teaspoon dried oregano 
1/2 teaspoon ground cumin 
1/2 bunch cilantro, chopped 

1 cup long-grain white rice 
2 tablespoons flour 
1/2 teaspoon salt 
1/2 teaspoon pepper 
1 teaspoon sugar 

8 to 12 small corn tortillas, steamed 
1 bunch green onions, trimmed and charred under a broiler 
Steamed long-grain white rice 
Chopped cilantro 
4 to 6 large radishes, sliced 
Mango Salsa (see recipe below) 

Heat 2 tablespoons of the oil in a large skillet, add the chicken and brown on all sides, pour off fat, then deglaze the pan with 1/2 cup of the chicken stock, pour the deglazing liquid into a medium-size stockpot. 
Return the skillet to the heat and add another tablespoon of oil. When hot, add the onions and cook until translucent and just starting to brown, adding the garlic the last few minutes of cooking. Transfer to the stockpot. Add the chiles, tomatillos and the remaining stock to the pot, bring to a boil then reduce to a simmer. Stir in the oregano, cumin and half of the cilantro. Simmer uncovered for about 1 hour, or until the breast meat is tender and easily shredded with a fork. 

While the chili is cooking, make the roux: Heat 2 tablespoons oil in a small saucepan. Stir in the flour, and cook stirring constantly for about 2 minutes, until the flour has cooked through. Slowly add the roux to the stockpot to thicken the chili. Season with salt, pepper and a little sugar, if needed to adjust the acidity of the tomatillos. 

Roll up 2 corn tortillas per serving and tie with a grilled green onion. 
Serve in large soup bowls over rice. Garnish with chopped cilantro, sliced radishes and Mango Salsa. Serves 4 to 6 


2 ripe mangoes, peeled and cut into 3/8-inch dice 
1 red onion, finely diced 
3 ripe tomatoes, seeded and cut into 3/8-inch dice 
1 large garlic clove, finely minced 
2 tablespoons fresh lime juice 
1 to 2 serrano chiles, seeded and minced 
1/3 bunch cilantro, thick stems removed, coarsely chopped 
Salt and pepper to taste 
Sugar to taste 

Combine the in a bowl, taste and then season with salt, pepper and sugar. Let macerate for 20 minutes and drain off any excess liquid.