Chicken Chile Verde

2 1/2 lbs chicken
4 cups chicken stock
2 tbls vegetable oil
1 yellow onion, chopped
1/4 cup celery, chopped
1 tbls garlic, chopped
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1 cup canned tomatillos
1 large bunch cilantro, finely chopped
1 7 oz. can diced green chilies
2 fresh jalapeno peppers seeded and finely chopped
2 tbls fresh lime juice
salt to taste

Combine chicken and stock into a medium pan. Bring to a boil over high heat. Then reduce the heat so that the liquid simmers gently. Cook partially covered, for 30 minutes. Remove the chicken from the broth and let stand until cool enough to handle. If there are bones or skin to remove, remove them now. Then shred the meat. Set meat aside. Heat vegetable oil, chopped onions, chopped celery and garlic in a large heavy duty pan over medium heat until shimmery. Cook stirring occasionally, until the vegetables are tender, about 5 minutes. Add chili powder, cumin, oregano and salt. Cook stirring until fragrant. About 1 minute. Remove the pan from heat. Add tomatillos. Add cilantro. Add 2 cups chicken stock, green chilies and jalapenos. Return and cook on medium heat. Gently simmer the sauce uncovered for 10 minutes. Add the reserved chicken, and lime juice. Simmer for 5 to 15 minutes depending on how tender you prefer your chicken.