📝 Instructions
= Recipe
1. In a large saucepan or Dutch oven, combine 3 lbs bone-in chicken pieces, 1 white onion (halved), 4 garlic cloves, 1 tbsp kosher salt, and enough water to just cover. Bring to a boil, reduce heat, and simmer 25 minutes until chicken is cooked through. Remove chicken and shred when cool enough to handle. Reserve 1 cup of the poaching liquid.
2. In a blender, combine 1 28-oz can canned whole tomatoes (drained), 2 chipotle peppers in adobo sauce (plus 2 tbsp adobo sauce), 0.5 tsp dried oregano, and 0.5 tsp cumin. Blend until smooth.
3. Wipe the pot clean. Heat 2 tbsp vegetable oil over medium-high heat. Add 1 white onion (thinly sliced) and cook until softened, 5 minutes. Add the tomato-chipotle sauce and cook, stirring, 5 minutes until darkened. Add reserved poaching liquid and shredded chicken. Simmer 10 minutes until sauce thickens and coats the chicken. Season with salt to taste.
4. Serve in tacos with corn tortillas, sliced avocado, crumbled queso fresco, and lime wedges.
