Birria de Pollo

Gather your ingredients
1 whole chicken (or equivalent pieces)
1/2 carrot
1/2 celery stalk
1 small onion
1 fresh poblano chili
3 large cloves garlic
2 teaspoons salt (or to taste)
4 to 5 cups water
1/3 cup white vinegar

1 bay leaf
2 teaspoons dried oregano or 1 tablespoon fresh
2 teaspoons dried thyme or 1 tablespoon fresh
4 or 5 Whole allspice
1 tablespoon cumin

1 cube caldo de pollo (Knorr)

Dried Chilis:
2 chili ancho
1 chili guajillo
2 chili arbol
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Remove stems and seeds from 1/2 the dried chilies (if you want it spicy leave the seeds). Toast all dried chilies on a hot skillet until they blister (but don’t let them char). Soak them in the Caldo de Pollo for 10 – 15 minutes then puree well in a blender.

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Peel and rough chop carrot, celery, onion, and garlic. Remove stem and seeds from poblano chili and rough chop. Put all chopped vegy in bottom of a stock pot.

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Place chicken in stock pot and cover with water. Add all the spices. Stir in chili puree. Simmer until chicken begins to fall off the bone (4 or 5 hours) stirring occasionally.

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Remove chicken. Separate the meat from skin and bones and discard. Shred the meat.

 

Strain the broth and salt to taste. Add broth to chicken just enough to cover.

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Serve with tortillas, chopped cilantro, onion, limes, in tacos. Also makes a good tortilla soup.

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