BIRRIA DE POLLO RECIPE (MEXICAN CHICKEN BIRRIA WITH CHILE)

Birria de Pollo Recipe (Mexican Chicken Birria with Chile) image

Provided by @MakeItYours

Number Of Ingredients 19

4 Roma tomatoes
1 dried ancho chile, stem and seeds removed
1 dried guajillo chile, stem and seeds removed
1 dried pasilla chile, stem and seeds removed
2 dried árbol chiles stem and seeds removed
3 cups water
2 cups chicken broth
2 tablespoons white vinegar
2 garlic cloves
1½ teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon Ground black pepper
1 medium white onion thinly sliced
2 pounds boneless chicken breasts or thighs
2 bay leaves
chopped red onion (for garnish)
chopped fresh cilantro (for garnish)
Lime wedges

Steps:

Bring the tomatoes, dried ancho chile, dried guajillo chile, dried pasilla chile, and dried árbol chiles to a boil in the 3 cups of water. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are completely cooked. Remove from heat; let cool to room temperature. Puree the tomatoes, dried chiles, and 2 cups of the cooking water in a blender until smooth. Add the chicken broth, vinegar, garlic, salt, oregano, ground cumin, and black pepper. Puree until well combined.
Layer the sliced onion along the bottom of a slow cooker. Place chicken on top of the onions. Pour the chile sauce over the chicken. Top with the bay leaves. Cover and cook over low heat for 3½ to 4 hours. Remove bay leaves; shred chicken with two forks.
To serve, ladle into bowls. Garnish with chopped red onion, cilantro, and a squeeze of lime juice. Serve with warm corn or flour.