Joe's Chicken Verde Soup

• 4 bone-in, skin-on chicken thighs
• 1 lb tomatillos, husked
• 1 medium onion, halved, skin left on
• 1 head garlic
• 1 serrano
• 1 green bell pepper, halved
• 1 tsp. ground cumin
• 1 tbsp Mexican oregano
• 6 cups chicken broth

Garnishes:

• Cilantro
• Sliced radish
• Lime juice
• Diced avocado
• Sour cream
• Chopped up chicken skin
• Thick, homestyle tortilla chips

1. Set oven to broil and preheat for 20 minutes, placing a rack on the second highest level. Line a rimmed baking pan with foil. Place the chicken on the pan and salt all sides. Arrange the tomatillos, onion, and peppers around the chicken and rub with oil, placing the bell pepper cut-side down. Remove most of the paper skin around the garlic head and cut off a portion of the top. Sprinkle the exposed cloves with salt, drizzle with oil, wrap with foil, and add the pouch to the pan. Broil until the vegetables are charred and the chicken is light golden and charred in spots, about 20 minutes, flipping the chicken halfway.
2. Transfer the chicken to a cutting board to rest. Pull off the pepper stems and onion skins and discard. Extract 5 cloves of the roasted garlic (rest can be saved) and put them in a blender along with the roasted vegetables. Add half of the chicken broth, the cumin, and the oregano, and puree. Transfer to a pot, add the remaining chicken broth, and set over medium heat. Separate and finely chop the chicken skins and add them to the pot. Using two forks, shred the chicken and add it to the pot along with the bones. Bring soup to a boil, lower heat, and simmer uncovered for 30 minutes until reduced by roughly 1/5. Discard the bones, remove from heat, cover, and allow to cool for at least 15 minutes.