Excellent! I cut up a small section from a pork loin roast. We thought it was great on a cool fall evening. I topped each serving with sour cream and more cilantro.
The blend of tomatillos and poblanos is prevalent and refreshing. Preparation is uncomplicated aside from chopping and dicing. I garnished it with sour cream along with the cilantro. I enjoyed using all of the fresh ingredients. Next time I may combine the tomatillos, onions, and peppers in the blender to make a salsa before adding the chicken and potatoes.