Caldo De Pollo Rojo

• 1 3 1/2 lb. chicken cut up into 12 pieces, skinned
• 1 tbsp. salt
• 15 guajillo chiles stemmed, seeded
• 3 ripe plum tomatoes, cored and quartered
• 4 large garlic cloves, peeled
• 2 small white onions, peeled and finely diced
• 2 tbsp. canola oil
• 2 chicken bouillon cubes
• limes, cilantro for garnish

1. Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes.
2. Meanwhile, soak chiles in a bowl of water until soft, about 10 minutes, then drain. Put chiles, tomatoes, garlic, and half of the onions into a food processor. Add 1/4 cup of the broth from the pot and puree. Strain into a large bowl, pressing on the solids with the back of a spoon and set aside. Heat oil in a medium skillet. Add strained sauce and cook, stirring 4-5 minutes. Add bouillon cubes and cook, stirring, until dissolved, about 3 minutes.
3. Add chile sauce to pot with chicken and broth and simmer, covered, for 15 minutes. Adjust seasoning. Serve soup with lime wedges and remaining chopped onions. Garnish with cilantro.

chicken, salt, chiles, tomatoes, garlic, white onions, canola oil, chicken bouillon cubes, cilantro

Taken from www.epicurious.com/recipes/member/views/caldo-de-pollo-rojo-50124929 (may not work)