Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent (about 3–4 minutes).
Add the diced green chiles, tomatillo salsa, oregano, cumin, chicken stock, potatoes, chicken, beans, and salt. Bring the mixture to a boil and cook for 10 minutes.
Meanwhile, place the cornmeal in a microwave-safe bowl along with ¾ cup water. Microwave until the water is hot, about 1 minute. Remove from the microwave and whisk until smooth.
Pour the cornmeal and water mixture into the pot. Stir to combine. Cook for 10 more minutes, or until the potatoes are tender.
Remove from the heat and let cool slightly before serving. Serve with sour cream, chopped cilantro, lime wedges, and cheese.
Notes
You can find tomatillo salsa (also known as salsa verde) at your local grocery store with the other jarred salsas. The salsas are typically located near the tortilla chips in the chip aisle.You can omit the cornmeal if you wish. The chili will have a thinner consistency (more like soup).These biscuits make a delicious side dish for the chili. Cornbread would be really good, too!