Braised Ranchero Chicken

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Ranchero Sauce:

1 green bell pepper

1 red bell pepper 

1 poblano pepper 

1 dried guajillo chile 

1 dried pasilla chile 

3 tablespoons olive oil or vegetable oil 

3 medium Spanish onions, coarsely chopped

2 teaspoons ground cumin 

2 teaspoons chili powder 

1 teaspoon dried oregano, preferably Mexican

1/2 teaspoon dried thyme 

1 teaspoon ground black pepper

1 tablespoon kosher salt

6 to 8 garlic cloves, sliced

Two 28-ounce cans chopped tomatoes 

Two 6-ounce cans chopped green chiles 

1 tablespoon sugar 

Ranchero Chicken:

4 pounds skinless boneless chicken thighs

2 cups chicken stock 

2 teaspoons kosher salt 

1 teaspoon ancho chili powder

1 teaspoon ground cumin 

1 teaspoon garlic powder

1 ounce fresh squeezed lime juice 

1 teaspoon freshly ground black pepper 

Tostada Shells:

Vegetable oil, for frying

6 to 8 corn tortillas

Avocado slices, for serving

Grated queso fresco, for serving