Gather your ingredients
1 whole chicken (or equivalent pieces)
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)
2 chili ancho
1 chili guajillo
2 chili arbol
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.
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.
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.
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.
Serve with tortillas, chopped cilantro, onion, limes, in tacos. Also makes a good tortilla soup.