California Chicken Chili

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2 tablespoons olive oil

2 cups diced onions

1 cup diced red bell pepper

2 jalapeno chiles, seeded and diced

2 fresh large green chiles (Anaheim or poblano), seeded and roughly chopped

1 tablespoon oregano

2 tablespoons chili powder

1 tablespoon crushed cumin seeds

1 teaspoon kosher salt

About 2 1/2 pounds skinless, boneless chicken breasts

1 16-ounce bottle of light-colored beer

2 cups chicken broth

3/4 pound tomatillos, husks removed by soaking in warm water

2 cloves garlic

A fistful of cilantro leaves (about a cup)

1/2 teaspoon kosher salt

2 tablespoons masa harina mixed with 1/4 cup water (optional)

2 cups grated white cheddar (optional)

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