Roger's Chicken Chile Verde

==== INGREDIENTS ====
5 lbs chicken thighs
4 tbsp Olive Oil
1 cup Chicken Broth
1/8 cup dry masa flour
12 large tomatillos
1 large yellow onion
4 medium cloves garlic
3.5 cups frozen corn

-FRESH CHILES-
4 anaheim
2 poblano
4 serrano
1 jalapeno


-SEASONINGS- (adjust amounts to taste)
salt
black pepper
onion flakes
ground cinnamon
ground cumin
ground paprika
ground cayenne
prepared chili powder
1/8 tsp liquid smoke


==== PREPARATION ====
CHICKEN THIGHS
If not skinless, remove skin and put skins in a small pot and simmer for rendering.
In large fry pan, use 2 tbsp Olive Oil to well-brown both sides of each thigh.
Place browned thighs into medium pot for boiling.
Deglaze the fry pan with water and pour into large pot to begin the chili pot.
When chick falls off bone, pour through strainer to capture liquid,
and lay out pieces on cutting board to cool.
When cool, clean chicken, cut into bite-size pieces, and put back into medium pot to hold

over low heat.
Add bones and scraps to small pot with some water and simmer to make more chicken broth.

TOMATILLOS
Cut in half, place skin-up on foil-lined jelly roll pan.
Blacken skin under broiler.
Pour everything into the large pot.

CHILES
Blacken the anaheim and poblanos, steam in plastic, and rub to remove skin.
Remove stem, seeds, and cut flesh into large chunks.
Small-dice the serranos. Leave the Jalapeno until later.
Put everything into the large pot.

AROMATICS
Using 2 pbs Olive Oil, Saute chopped onion, garlic.
Season with salt and pepper.
Deglaze with water and pour into large pot.

BROTH
Strain finished small pot of boney scraps and add liquid to large pot. Discard scraps.
Add chicken broth if needed, and use immersion blender to make a smooth broth.
Mix masa with water until smooth, and add to broth.
Season to taste with listed ingredients.

FINAL BUILD
Add corn and chicken to complete the chili.
Add 1 cup packaged chicken broth.
Leave on slow simmer several hours to reduce and harmonize.
Season to taste again with listed ingredients.
If it's not spicy enough, cross-cut the tip of a jalapeno
and put into broth for an hour.
Add cayenne if needed to kick up the heat even more.

PRESENTATION
Enjoy in a bowl with corn tortillas or chips. Freezes very well.