New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde

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3 tablespoons olive oil

2 pounds chicken legs and thighs, skin removed

Salt

3 tablespoons ancho chile powder

1 large yellow onion, thinly sliced

4 cloves garlic, thinly sliced

1 ancho chile, coarsely chopped

2 New Mexican chilies, coarsely chopped

4 cups chicken stock

6 sprigs cilantro, plus more chopped, for garnish

12 flour tortillas, warmed

Salsa Verde, recipe follows

Salsa Verde:

2 tablespoons olive oil

1 medium red onion, coarsely chopped

1 jalapeno, coarsely diced

8 tomatillos, husked and coarsely chopped

3 tablespoons fresh lime juice

2 tablespoons honey

1/4 cup chopped cilantro leaves

Salt and freshly ground pepper