Gluten-free | Grain-free | Dairy-free | Egg-free | Nut-free | Paleo | Keto | Low-carb | Whole30 compliant
If you are using leftover or precooked chicken, skip this step. Otherwise, preheat oven to 350 degrees. Place chicken thighs on a baking sheet. Rub with a little avocado oil and sprinkle lightly with salt. Roast at 400 for 30 minutes.
While the chicken thighs are cooking, heat a dutch oven over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered. Remove the bacon and set aside in a separate dish.
Add the diced onion to the bacon fat and cook until softened. Add the bell pepper and garlic and continue cooking for another few minutes, stirring occasionally so the garlic doesn’t burn. Add the oregano, cumin and salt and stir again.
In the meantime, prepare the tomatillos. If using fresh, remove the husk and core and rinse. If using canned, drain the water from the can and puree the tomatillos in a blender. If you are using fresh roasted green chiles, prepare them by cutting off the stem, removing the skin (and seeds, for more mild chili) and dicing. If you wish to puree half of the green chiles, do it now. Add the green chiles and pureed tomatillos to the onion and bell peppers. Add the chicken stock and continue cooking.
Chop the chicken into bite size pieces. Add that and the bacon. Stir well and cook for at least another 15 minutes.