POLLO PULQUERO

2 jalapeño chile peppers, sliced

Apple cider vinegar

Salt

4 to 6 small yellow potatoes, peeled and sliced

1 large onion, peeled and sliced

1.5 to 2 pounds chicken thighs

1.5 pounds tomatillos, husks removed, rinsed well, and sliced

Place the jalapeños in a small bowl, cover with apple cider vinegar, and season with salt. Let the chiles pickle for 30 minutes to 1 hour.

Layer the potatoes, onion, chicken, and tomatillos in a slow cooker, seasoning each layer generously with salt. Top with the pickled jalapeños, drizzle some of the brine over the dish, and cook on high for 6 to 8 hours.

Ladle some of the juices into a small saucepan and reduce them over high heat until they have the desired consistency. Taste the reduction and adjust the seasoning as necessary.

Spoon the reduction over each portion and serve with lime wedges.