Chicken Chile Verde

Season chicken pieces with salt and black pepper on all sides.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken 2 to 3 pieces at a time until browned on all sides about 15 minutes total. Set aside.

Place tomatillos jalepeno peppers garlic cilantro and chicken stock in a blender and puree until smooth. Set aside.

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion cook and stir until onion is soft and translucent about 10 minutes. Stir in cumin oregano and bay leaf; cook 1 minute.

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil decrease heat to low and simmer covered until the meat is tender and falling off the bone about 1 hour 15 minutes.

Stir in potatoes and cook uncovered until they are easily pierced with a fork about 35 minutes.

Season with salt and pepper to taste; serve garnished with sour cream.