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1
In a bowl, soak the beans in cold water overnight.
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2
Drain the beans and put them in a saucepan.
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3
Add the stock, onion, minced garlic, bay leaf, oregano, thyme and 1 1/2 cups water.
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4
Heat a small skillet.
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5
Add the cumin seeds and cook over low heat just until fragrant, about 2 minutes.
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6
Transfer to a spice grinder or mortar and crush to a coarse powder; add to the beans.
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7
Add the ancho to the skillet and toast until softened and fragrant, about 30 seconds per side.
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8
Cut the chile into 4-inch pieces and add to the beans.
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9
Cover partially and simmer until the beans are tender but not mushy, about 1 1/2 hours.
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10
Season with salt about 10 minutes before the beans are done.
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11
Pick out and discard the bay leaf and chile pieces.
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12
Toast the unpeeled garlic in the skillet over moderate heat, turning, until softened and blackened in spots, about 12 minutes.
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13
Peel and mince the garlic, then stir it into the beans.
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14
Stir in the chicken and season with salt and pepper.
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15
Cook until heated through; keep warm.
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16
Roast the poblano over a gas flame or under the broiler until charred all over.
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17
Transfer the chile to a bowl, cover and let cool.
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18
Peel, seed and chop the chile.
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19
Preheat the oven to 350.
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20
Heat 1 tablespoon of the oil in a skillet.
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21
Add the onion and poblano and cook over high heat until the onion is translucent, about 2 minutes.
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22
Transfer to a bowl.
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23
Heat the remaining 1/4 cup of oil in the skillet until shimmering.
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24
Using tongs, dip both sides of a tortilla into the hot oil just until softened, about 10 seconds.
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25
Pat dry with paper towels and set the tortilla on a work surface.
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26
Repeat with the remaining tortillas.
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27
Arrange 6 of the tortillas on a large baking sheet and top with the onion mixture and half of the cheese.
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28
Cover with the remaining 6 tortillas and sprinkle with the remaining cheese.
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29
Bake for about 10 minutes, or until the cheese is melted.
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30
Transfer the enchiladas to large plates, top with the hot stew and serve.
