Chilaquiles verdes with poached chicken

Husk the tomatillos and cut them crosswise; lay cut side down in a heavy hot dry cast iron pan with the serrano chilies and cut-up onion.

Dry-roast without oil until charred in spots and softened, turning once; the tomatillos turn olive green.

Bring salted water to a boil, add the chicken breast, return to a boil, turn off the heat, cover and let sit about 10 minutes off the fire.

Poke a hole in each unpeeled garlic clove and microwave one minute; slip off the skins.

Scrape the roasted tomatillos, chilies, onion and garlic into a blender and blend to a coarse puree, about two cups.

Heat a couple of tablespoons of oil in the same skillet over medium-high until just smoking; add the puree, scraping up the browned bits, and stir until reduced to the consistency of tomato paste, three or four minutes.

Add the two cups of broth, salt lightly and bring to a simmer.

Lay the epazote leaves whole on top; strip, chop and add the kale; stir and let simmer to soften the kale.

Shred the poached chicken along the grain with tongs into coarse shreds.

Add eight ounces of tortilla chips and turn them in the sauce until they begin to soften; stir in the chicken.

Turn off the heat just before the chips are perfectly soft; serve in the pan.

Drizzle with crema, top with raw onion rings, sprinkle with queso anejo and finish with torn cilantro leaves.