Pollo en Escabeche Oriental Yucatán Style Chicken and Onion Stew

Ingredients

• 1 tbsp. ground coriander
• 1 tbsp. dried oregano
• 1 tbsp. kosher salt
• 1 tbsp. ground black pepper
• 1 1⁄2 tsp. ground cumin
• 1⁄4 tsp. ground cloves
• 1⁄4 tsp. ground allspice
• 1⁄4 tsp. ground cinnamon, ground cinnamon, preferably canela (available at ranchogordo.com)
• 1 cup fresh orange juice
• 1 cup fresh grapefruit juice
• 3⁄4 cup fresh lime juice
• 4 cloves garlic, minced, plus 20 whole cloves, peeled
• 2 (3-4-lb.) chickens, each cut into 8 pieces
• 4 Anaheim chiles, stemmed
• 2 tbsp. canola oil
• 5 medium white onions, halved and cut into 1/2″-thick slices
• 2 cups chicken stock
• Warm tortillas, for serving

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