Mexican Chicken Stew

Ingredients

4 Cups Chicken Broth

4 Dried Guajillo Chiles, Stemmed And Seeded

4 Dried Ancho Chiles, Stemmed And Seeded

1 Dried De Árbol Chile, Stemmed And Seeded (Optional)

3 Tablespoons Canola Oil, Divided

1 Medium White Onion, Quartered, Divided

4 Cloves Garlic Minced

1 (14.5 Ounce) Can Fire-Roasted Diced Tomatoes

2 Tablespoons Apple Cider Vinegar

2 Teaspoons Kosher Salt, Divided

2 Teaspoons Ground Cumin

1 Teaspoon Dried Oregano

½ Teaspoon Ground Black Pepper

¼ Teaspoon Ground Cloves

2 Pounds Skinless, Boneless Chicken Breasts

1 Bay Leaf

¼ Cup Crispy Tortilla Strips (Optional)

2 Tablespoons Chopped Fresh Cilantro, Or To Taste

6 Lime Wedges, For Serving

Directions

Step 1 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

Step 2 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.

Step 3 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.

Step 4 Meanwhile, chop remaining onion quarter. Set aside.

Step 5 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.