Hacked Chicken Soft Tacos

3 tbsp olive oil
2 lbs of chicken thighs
salt
3 tbsp ancho chile powder
1 large yellow onion, thinly sliced
4 cloved garlic, minced
1 ancho chile, coarsely chopped
2 New Mexican chilies, coarsely chopped
4 c chicken stock (you can buy chicken broth in cans or box if you don't have stock)
6 sprigs cilantro, plus more chopped for garnish
12 flour tortillas
Salsa Verde (optional)

• Preheat oven to 350.
• Heat oil in large Dutch oven over medium high heat.
• Season chicken with salt & ancho chile powder.
• Sear, skin side down in the oil until golden brown. Turn over on the other side. Remove onto plate.
• Add onion to the pan & cook until lightly golden brown.
• Add garlic & cook for 1 minute longer.
• Add chicken back to the pot.
• Add chilies, stock, cilantro & bring to boil.
• Cover & roast in the oven until chicken easily falls away from the bone (45 min).
• Remove chicken from pot & strain the cooking liquid into a bowl.
• When chicken is cool enough to handle, remove bones & shred.
• Place reserved cooking liquid in medium sized pan & bring to a simmer.
• Add the shredded chicken. Turn off heat & let warm.
• Put warm chicken in tortillas & roll into burrito.
• Serve with Salsa Verde & chopped cilantro.

Salsa Verde
1 tbsp olive oil
1/2 medium red onion, coarsely chopped
1/2 jalapeno, coarsely diced
4 tomatillos, husked & coarsely chopped
1.5 tbsp fresh lime juice
1 tbsp honey
1/8 c chopped cilantro leaves
salt & ground pepper

• Heat oil in large skillet over medium heat.
• Add onion & jalapenos & cook until soft.
• Add tomatillos & cook until soft (10-15 min).
• Transfer mixture to a blender.
• Add lime juice, honey, cilantro & blend until smooth.
• Season with salt & pepper.