| • | Take oil in a large vessel and heat it on a high flame.
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| • | Put the chicken pieces in it and sauté until both sides are browned. Then remove the chicken, and set aside.
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| • | Now add onions and garlic to the oil and sauté until golden. Now add tomatillos, jalapeno peppers, stock and bring to a boil.
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| • | Reduce heat, cover the pot, and simmer for about 15 minutes.
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| • | Take the above-made mixture out to make a puree in a blender.
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| • | Return the puree to pot and reheat.
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| • | Slice the chicken into thin slices, and then shred. Stir the slices into soup.
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| • | Season the soup with salt and pepper. Then add minced cilantro.
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| • | Pour the soup into bowls and put a dollop of sour cream on top of each portion, and let it melt a bit.
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| • | Garnish each dollop with a single cilantro leaf, and serve immediately. |
