Preheat your oven to broil and arrange the tomatillos, poblano, anaheim, jalapeño peppers, and unpeeled garlic on a foil-lined baking sheet. Broil for about 10 minutes, turning halfway through.

Once charred, transfer the vegetables to a bowl and cover with plastic wrap to steam for about 10 minutes. Peel the skins off and set aside.

In a blender, combine the roasted vegetables, cilantro, lime juice, cumin, and a pinch of salt and pepper. Blend until smooth, adding chicken stock for consistency.

Season chicken thighs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs for 5-7 minutes on each side until golden brown.

Remove chicken and sauté diced onions in the same pot for 3-4 minutes until translucent.

Return chicken to the pot, pour in the verde sauce, stir, and bring to a boil. Lower heat, cover, and let simmer for 20-30 minutes.

Adjust seasoning before serving. Serve warm.