Green Tomato Verde with Braised Chicken and Green Tomato Salsa

Name: Green Tomato Verde with Braised Chicken and Green Tomato Salsa
Ingredients: 2 1/2 pounds unripe (green) tomatoes, blemishes removed and roughly chopped, divided; 1 cup roasted, peeled, and seeded poblano, Anaheim, or Hatch peppers (6 to 7 small or 3 to 4 large); 1/2 bunch cilantro (about 1/2 cup, packed), leaves and tender stems, plus additional leaves for serving; 2 pounds bone-in chicken thighs, skin removed and fat trimmed; 3/4 teaspoon kosher salt, plus extra for seasoning chicken; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 teaspoons ground cumin; 1 tablespoon dried oregano leaves, preferably Mexican (if using powder, reduce to 1 teaspoon); 4 cloves garlic, smashed; 1 bunch Swiss chard, spinach, or other greens, ribs removed and roughly chopped; Cooked rice, for serving (optional); Green Tomato Salsa, for serving; Sour cream, for serving