Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour.

When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.

TOMATILLO SAUCE:

Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside.

Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes.