Green Tomato Verde with Braised Chicken and Green Tomato Salsa

• 2 1/2 pounds unripe (green) tomatoes, blemishes removed and roughly chopped, divided
• 1 cup roasted, peeled, and seeded poblano, Anaheim, or Hatch peppers (6 to 7 small or 3 to 4 large)
• 1/2 bunch cilantro (about 1/2 cup, packed), leaves and tender stems, plus additional leaves for serving
• 2 pounds bone-in chicken thighs, skin removed and fat trimmed
• 3/4 teaspoon kosher salt, plus extra for seasoning chicken
• 1 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano leaves, preferably Mexican (if using powder, reduce to 1 teaspoon)
• 4 cloves garlic, smashed
• 1 bunch Swiss chard, spinach, or other greens, ribs removed and roughly chopped
• Cooked rice, for serving (optional)
• Green Tomato Salsa, for serving
• Sour cream, for serving

1. In a blender or food processor, puree 1 large tomato, roasted peppers, cilantro, and 1 cup of water.
2. Set aside.
3. Sprinkle the chicken generously with salt and black pepper.
4. Heat the oil over medium-high heat in a large Dutch oven or heavy-bottomed stockpot.
5. Add half the chicken and saute on both sides, flipping once, until lightly browned, about 3 minutes per side.
6. Transfer the chicken to a bowl and repeat with the remaining chicken.
7. Set aside.
8. Add the onion to the pot and saute until just beginning to brown, about 4 minutes.
9. Add the cumin and oregano, stir for 30 seconds, then add the pureed tomato-pepper mixture, scraping up any brown bits on the bottom of the pan.
10. Add the remaining chopped tomatoes, garlic, salt, and black pepper.
11. Return the chicken and any accumulated juices to the pot (push the chicken down into the sauce so it is well covered).
12. Cover the pot and simmer until the chicken is tender, about 30 minutes.
13. Add the greens and cook until just tender, about 5 minutes.
14. Season with additional salt and black pepper to taste.
15. To serve, place one chicken thigh in each serving dish with rice, if desired.
16. Spoon the chile verde sauce over the chicken and serve with the green tomato salsa, sour cream, and reserved cilantro leaves.

unripe, peppers, cilantro, chicken, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, ground cumin, oregano, garlic, swiss chard, rice, green tomato salsa, sour cream

Taken from www.cookstr.com/recipes/green-tomato-verde-with-braised-chicken-and-green-tomato-salsa (may not work)