Braised Rooster Thighs with Winter Greens

Season rooster on all aspects with salt and pepper. Heat oil in a enormous (6 quart) pot over medium-excessive warmth until sparkling. Sear rooster in batches, turning once, until golden, 7 to eight minutes. Transfer to a plate.

Lower warmth to medium; add onion and poblanos. Cook dinner, stirring now and again, until softened, about 5 minutes. Dash in garlic, cumin, coriander, and chili powder, and prepare dinner until fragrant, 1 minute extra. Dash in canned chiles. Add rooster support to pot on the side of broth and juices, scraping up bits from the underside of the pan. Lift to a boil then decrease warmth to medium-low and simmer, partially covered, until rooster is cooked by and flavors meld, about quarter-hour.

Select rooster to a plate and shred into bite-dimension pieces. In a small bowl, spin collectively cornmeal with 1 cup hot cooking liquid. Return to pot, on the side of beans, and simmer 5 minutes. Dash in rooster until heated by. Taste and alter seasoning. Divide among bowls and high with bitter cream, unusual cilantro sprigs, tortilla chips and lime.