-
1
Preheat oven to 350 degrees F.
-
2
Heat oil in a large Dutch oven over medium-high heat.
-
3
Season chicken with salt and ancho chile powder.
-
4
Sear, skin-side down, in the oil until golden brown.
-
5
Turn over and brown on the other side.
-
6
Remove the chicken to a plate.
-
7
Add the onion to the pan and cook until lightly golden brown.
-
8
Add the garlic and cook for 1 minute longer.
-
9
Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil.
-
10
Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes.
-
11
Remove the chicken from the pot and strain the cooking liquid into a bowl.
-
12
When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces.
-
13
Place the reserved cooking liquid into a medium saucepan and bring to a simmer.
-
14
Add the shredded chicken, turn off the heat and let warm.
-
15
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
-
16
Heat oil in a large skillet over medium heat.
-
17
Add the onions and jalapeno and cook until soft.
-
18
Add the tomatillos and cook until soft, about 10 to 15 minutes.
-
19
Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth.
-
20
Season with salt and pepper.
