Preheat oven to 350 degrees F.

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.

Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken is very tender (about 40 mins). Remove the chicken from the pot and strain the cooking liquid into a bowl.

When the chicken is cool enough to handle, cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.

Divide the warm chicken among the warm tortillas, top with Salsa Verde (see recipe) and chopped cilantro and sour cream.

ON THE SIDE:
Slice 2 onions and bell peppers into strips. Sautee in a little olive oil until just tender. Season with salt and pepper.