Preheat oven to 450 F. Place tomatillos and jalapenos onto a baking sheet. Roast them in the oven for 15-18 minutes, until the bottom of the jalapenos start to brown.

Place tomatillos and jalapenos in a blender with lime juice and puree until smooth.

In a large stock pot add onion, garlic and olive oil. Saute over medium-high heat until onions become translucent. Add chicken, sea salt, cumin, chili powder and oregano. Saute for about 5 minutes or until fragrant.

Add tomatillo puree, chicken stock and beans. Mix until combined. At this point put the mixture in a crockpot.

Place poblano peppers over an open flame of a gas stove or grill. Cook until outside is charred. Set poblanos aside and allow to cool for 10 minutes or until cool enough to handle. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add the poblanos to the chili.

Cook over low heat in the crockpot for 6-8 hours, stirring as needed.

Right before serving add chopped cilantro and stir well.

Serve topped with fresh avocado, cheese and Greek yogurt or sour cream.