Birria de Pollo (Chicken Birria)
Description
This Mexican birria de pollo, or chicken birria stew is rich, hearty, and smoky. Perfect for serving with crisp tortilla chips.
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
•
3 tablespoons canola oil, divided
•
1 medium white onion, quartered, divided
•
4 cloves garlic
•
1 (14 1/2 ounce) can fire-roasted diced tomatoes
•
2 tablespoons apple cider vinegar
•
2 teaspoons kosher salt, divided
•
2 teaspoons ground cumin
•
1 teaspoon dried oregano
•
1/2 teaspoon ground black pepper
•
1/4 teaspoon ground cloves
•
1 1/2 pounds skinless, boneless chicken breasts
•
1 bay leaf
•
1/4 cup crispy tortilla strips
•
2 tablespoons chopped fresh cilantro, or to taste
•
6 lime wedges, for serving
Directions
1
Gather all ingredients.
2
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.
3
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.
4
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.
5
Pour through a fine mesh strainer into a large bowl.
6
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.
7
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.
8
Meanwhile, chop remaining onion quarter. Set aside.
9
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.