Combine all the vegetables listed below in a large bowl and season with salt and olive oil. Mix well. Once the vegetables are seasoned, preheat the oven to 550°F/285°C.

Place the seasoned vegetables on a baking sheet lined with foil and place on the middle rack of the preheated oven. Roast the vegetables until they are slightly charred, about 20-25 minutes. After roasting, transfer the vegetables to a blender.

Add the cilantro, cumin, salt, and black pepper to the blender. Blend until smooth and set the salsa aside.

Add the oil and preheat the pot to 435°F/223°C (high).

Season both sides of the chicken thighs with kosher salt and black pepper.

Once the pot is preheated, carefully place the chicken thighs in the pot. Sear on the first side for 3 minutes, until golden brown.

Using a pair of tongs, carefully flip each chicken thigh and continue searing for 3 minutes.

Once the thighs are finished searing, transfer the thighs to a paper towel lined sheet tray or plate. Drain any excess oil and wash the pot before continuing with the next step.

Place the chicken thighs, skin up back in the pot and pour the salsa over and around the chicken. Reduce the temperature to 215°F/101°C (low) and cover the pot with a tight fitting lid. Braise the chile verde for 45 minutes.

After 45 minutes turn the heat off. Transfer the chicken thighs from the pot to a cutting board or plate. Remove and discard the skin and bones, then using a fork, shred the chicken into large pieces.

Toss the shredded chicken in the hot sauce to coat evenly.

Spoon some chicken chile verde over tortillas or rice, then garnish with pickled red onions and cilantro.