1MAKE AHEAD SAUCE:
Remove husks from tomatillos and cut in half. Remove stems from jalapenos and poblano and seeds from jalapeno if desired to reduce heat. Place all on baking sheet along with garlic cloves (skin on), and onion cut into quarters. Roast in 300° for about 1 hr.
2Place roasted veggies in food processor with about 1 tsp of sugar and 1/2 tsp. of salt, 1 tsp. lime juice, and 1/2 tsp. of Mexican oregan and 1-2 cups of water. Amount of water will depend on how fluid you want you sauce. Turn on high and blend until veggies break down to sauce.
3Add warm chicken broth and add to tomatillo sauce, and simmer for about 15 min. Leave on warm setting till ready to serve. (You can make this a day or two ahead of time and keep refrigerated till needed).
Remove stem from poblano and jalapeno, remove seeds to reduce heat level and dice. Dice 1 small sweet onion. Chop cilantro. Shred or chop cooked chicken. Set aside. Grate cheese, set aside.
5In mixing bowl combine cornmeal, flour, sugar, baking powder, salt, pepper, granulated garlic. Add milk and egg and mix just until combined. Now add diced veggies, cheese and chicken and mix together.
6Pour into oil sprayed (greased)baking dish or oven proof skillet, 9x13.
7Bake at 425° for 25 to 30 min.
8Allow cornbread to cool for a few minutes. Once cut and served, pour sauce over top. Add additional cheese and/or chopped veggies.