1 (3-pound) chicken, quartered
1 tablespoon dried oregano (preferably Mexican)
2 tablespoons vegetable oil
1 large onion, halved, thinly sliced crosswise
4 large garlic cloves, chopped
2 tablespoons minced chipotle chiles (from canned chipotles in adobo)*
2 pounds tomatillos, husked, rinsed, quartered
1 cinnamon stick
1 pound pears, peeled, cored, cut into 1/2-inch cubes
4 ounces dried apricots (about 2/3 cup)
3 ounces dried cherries (about 1/2 cup packed)
3 green onions, chopped
10 large fresh epazote leaves,** finely chopped (optional)
Warm corn tortillas
*Available at some supermarkets and at specialty foods stores and Latin markets.
**A fresh herb that is available at Latin markets.