In a medium dutch oven, saute the diced onions in the oil over medium heat until softened. Add in the jalapeno and cook for 1-2 minutes, then add in the garlic. Cook until fragrant, about 3 minutes.
Into the dutch oven add the 3 cans of chiles, cumin and a liberal sprinkling of salt and pepper. Stir to combine. Add in the chicken thighs and the stock. Stir to combine, cover and cook on low heat for 2 1/2 to 3 hours. Checking every 30 minutes or so to prevent burning and to break up the chicken.
About 30 minutes before serving remove the lid and turn up to medium. Reduce the liquid by 2/3, or until the mixture is thick and not soupy. Add the lime juice and adjust the seasoning adding more salt if needed.
Serve with tortillas, avocado and cheese for tacos.
If wanting to serve this as a chili, do not reduce the liquid by 2/3, instead add 1 can of pinto beans, a splash of hot sauce and serve with tortilla chips, sliced avocado and sour cream.
Recipe Courtesy of Megan Mitchell