4 – Slices thick cut bacon
5 – Chicken Breasts
2 – Poblano Peppers (Fresh, Diced)
2 – Large Tomatoes (diced)
1 – Medium Yellow Onion (diced)
2 – Garlic Clove (minced)
½ Cup – Diced Green Chilies (one small can)
2 tbsp – Mexican Chili (split)
2 tbsp – Cumin
6 – Bay Leaves
½ tsp – Dried Oregano
2 tbsp – Kosher Salt
1 tsp – Black Pepper
Handful of Cilantro
½ Cup – Cotija Cheese (crumbled)
½ Cup – Sour Cream / Plain Yogurt
1 – Lime (Sliced)
1 – Avocado (Diced)
Chili Cured Bacon
Sprinkle 1 tablespoon Mexican chili on the bacon and wrap in aluminum foil and put in the fridge for at least 4 hours.
Mix the salt, 3 bay leaves, 1 tablespoon Mexican chili, and 1 tablespoon cumin in ½ cup hot water into a large bowl and mix until the salt is dissolved. Add the chicken and top off with cold water and let brine for at least 4 hours. Pull the chicken out and rinse with fresh cold water and pat dry.
In a dry large bowl mix the remaining Mexican chili pepper, black pepper, Kosher salt, and cumin, toss the dry chicken breasts in the spice mix and set aside.
Preheat the oven to 400°F.
Cut the bacon into ¼ bits, put into a Dutch oven over a medium heat and cook until most of the fat has rendered out. Add the onions and garlic and sauté until translucent and soft. Add the diced tomatoes and green chilies to the items in the Dutch oven. Stir together and cook for 5 – 10 minutes to make sure all ingredients are well combined. Once all the ingredients are well mixed, place the chicken breasts on top, add the remaining bay leaf, and then put the lid on and place in the oven for 20 minutes. After the first 40 mins are up, measure the temp of the chicken, if it’s over 125°F then take the lid off and bake until the chicken is 165°F. Pull from the oven and let rest for 10 minutes, remove the chicken from the Dutch oven and shred / dice the chicken. Place the chicken back in to the Dutch oven and mix well with the other ingredients.
Serve with corn tortillas, cilantro, and cotjia cheese.