To make Food Network's recipe, preheat the oven to 350 degrees. Heat 3 tablespoons oil in a large Dutch oven. Season 2 pounds skinned chicken legs and thighs with salt and 3 tablespoons ancho chile powder. Sear until golden brown all over. Remove and then add 1 thinly sliced yellow onion and 4 thinly sliced garlic cloves.
Place the chicken back in the oven and add 2 chopped New Mexican chiles, 4 cups chicken stock and 6 sprigs cilantro. Bring to a boil and then cover. Roast in the oven for 40 minutes. Remove the chicken from the pot, and strain the cooking liquid into a bowl.
Remove the bones and shred the chicken into bite-sized pieces. Pour the liquid into a saucepan and simmer. Add the shredded chicken and turn off the heat. Divide the chicken among 12 warmed tortillas. Top with salsa verde and chopped cilantro.
To make the salsa verde, heat 2 tablespoons oil in a large skillet. Add 1 chopped red onion and 1 diced jalapeño. Add 8 husked and chopped tomatillos and cook until soft. Transfer the mixture to a blender and add 3 tablespoons lime juice, 2 tablespoons honey and 1/4 cup cilantro. Blend and then season with salt and pepper.Learn more about Cooking