Make the sauce:
the chiles directly on the flames of a gas stovetop with the heat at medium-high (you can do this directly on electric burners as well), turning them with tongs as they blacken until they are blackened
all over, 6 to 8 minutes.
Transfer the chiles to a bowl and let stand, covered with a plate or plastic wrap
, to loosen the skins, at least 15 minutes. Peel
the chiles, then slit them open and remove and discard the seeds, seed pod
, and veins. Coarsely chop
Cook the onion and garlic in the oil in a large, heavy skillet over medium heat until softened, about 3 minutes. Add the poblanos and the salt and cook, stirring, for 3 minutes. Transfer the mixture to a blender
, add the chicken stock or broth and blend until smooth.
Cook the chicken:
Put the chicken in a large bowl and toss with the salt.
Heat a large, heavy skillet over high heat until hot. Add the oil and swirl the pan to coat the bottom. Add the chicken and saute, stirring, until the chicken is just cooked through, 3 to 5 minutes.
Stir the sauce into the chicken and heat through, about 3 minutes.
with the accompaniments.
Accompaniments: Warm corn tortillas
, grated Monterey Jack cheese
or Roasted Corn Salsa