Line a baking sheet with parchment paper, place the quartered onion, tomatillos, jalapenos, poblanos, and serrano peppers. Place the sheet directly underneath the broiler and turn the broiler on medium high.
Broil for 5-7 minutes, or until the skin has charred and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin has charred and blistered on all sides. Remove from the oven, transfer the peppers to a bowl and cover with a plate to keep in some of the heat so the skin of the peppers steam and come loose. Peel the skin off the peppers as much as possible. You can remove the seeds from the peppers if you prefer mild. Add the charred tomatillos, peppers, onions, garlic and ½ the cilantro to a blender. Blend until smooth. Set aside.
Warm olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season with salt. Sear the chicken turning occasionally, until the pieces are browed about 10-12 minutes.
Pour in the chile verde sauce, add ground cumin, Mexican oregano and broth/water. Mix thoroughly. Cover, bring the heat to a simmer a cook for 15 minutes or until the chicken has cooked through. Add the lime juice, cilantro and stir to combine. Taste and season with more salt if necessary.
Serve with cooked rice, a little salad, or with warmed tortillas.
