Start by preheating your broiler to high, lining a small baking sheet with aluminum foil.

Remove the husks and run them under cold water while rubbing off the sticky residue with your hands. Place them on the baking sheet then prep the jalapeños slicing them lengthwise, removing the stems and removing the seeds from one of the peppers, place skin side up.

Place the pan under the broiler and broil until the skin on both the tomatillos and peppers is charred and the tomatillos are cooked, about 8-10 minutes. Set aside to cool.

In a blender, mix in the tomatillos, jalapeños, chicken stock, white onion, garlic cloves, lime juice, cilantro, salt, cumin, oregano and black pepper. Blend until smooth.

In a large dutch oven, combine the chile verde sauce and the chicken thighs, and cook on medium-low heat for an hour. Let cool.

Once cooled, remove the chicken, shred it and add it back to the sauce and warm up on low heat for a few minutes.

Take a tostada, and add about 1/4 cup of the shredded chicken. Top with shredded lettuce, radishes, a slice of tomato, red onion, crumbled cotija and your favorite salsa.