1 large roasting chicken (4 1/2 to 5 pounds)
2 1/2 cups shredded Monterey Jack
12 small or 8 medium tomatillos (1 1/2 pounds)
3 large poblano peppers
1 large and 1 medium onion
3 scallions
1 bunch fresh cilantro
2 cloves garlic
Salt
1/2 cup olive oil
2 canned chipotle peppers in adobo sauce
1 teaspoon epazote or dried oregano
1/4 teaspoon chili powder
12 small (6-inch) corn tortillas
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