Preheat the oven to high broil.

On a parchment-lined sheet pan, arrange the peppers (skin side up), tomatillos, onion, and garlic in a single layer. Drizzle or spray with oil and broil on the third rack from the top for 10-15 minutes, until charred and blistered.

Let the ingredients cool slightly, then peel the skin from the poblanos and garlic. Transfer all the roasted ingredients to a blender, add the spices, cilantro, and 1 cup of broth, and blend until smooth. Set aside.

Season the chicken with salt and pepper. Heat 2 TBSP of oil in a large pan over medium heat and brown the chicken on both sides.

Add the potatoes, veggies, salsa, and 1/2 cup of broth to the blender to capture any remaining sauce, then pour it into the pan. Add the bay leaves and epazote.

Bring to a gentle simmer and keep on medium-low heat, cover, and cook for about 20 minutes or until the chicken is fully cooked and the potatoes are tender but not mushy.

Add salt to taste, garnish with cilantro and a drizzle of lime juice, and serve with Mexican white rice, refried beans, queso fresco, and corn tortillas.