In a saucepan, add the organic chicken thighs and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through. Remove the chicken, shred it, and set aside.

Prepare the Tamale Dough

In a mixing bowl, combine corn masa, baking powder, salt, and chicken broth. Mix until a smooth dough forms. If it is too dry, add a little more broth.

Prepare Corn Husks

Soak the corn husks in warm water for about 30 minutes until pliable. Drain and pat dry.

Assemble the Tamales

Take a soaked corn husk, spread a layer of masa dough (about 2-3 tablespoons) on the bottom half of the husk. Add a tablespoon of shredded chicken and a tablespoon of diced green chiles. Fold the sides of the husk over the filling and then fold up the bottom to close the tamale.

Steam the Tamales

Set up a steamer pot with water and place the tamales upright in the steamer basket. Cover and steam for about 1 hour until the masa is firm and cooked through.

Make Tomatillo Salsa

In a blender, combine tomatillos, cilantro, lime juice, garlic, onion, and jalapeño. Blend until smooth. Season with salt to taste.

Serve

Once the tamales are done steaming, let them cool slightly. Serve with tomatillo salsa on the side.