Pollo en Chile Colorado con Nopales

Remove stems and seeds from guajillo and ancho chiles.

Toast the chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Soak the toasted chiles in hot water for 15-20 minutes until softened.

Blend the soaked chiles with onion, garlic, cumin, oregano, and a pinch of salt until smooth.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add the blended chile sauce to the pot and cook for 5-7 minutes, stirring frequently.

Season chicken pieces with salt and black pepper.

Add the chicken to the pot, coating it in the sauce.

Pour in the chicken broth and add bay leaves.

Bring to a simmer, then cover and cook for 30-35 minutes until chicken is tender.

Remove the chicken and let it rest for a few minutes before shredding.

Return the shredded chicken to the pot and stir to combine with the sauce.

Serve with lime wedges and garnish with fresh cilantro.

Prepare rice according to package instructions to serve on the side.

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