In a big roasting pan, add the chicken halves and the removed back bone.
Add chopped onions, garlic, dried peppers, bay leaves, pickling spice, lime juice, salt, pepper and water or chicken stock.
Seal the roasting pan well with foil and cook 2.5 hours at 325 degrees, or until chicken is fall off the bone tender.
Remove the chicken from the broth and set aside to cool. Discard the backbone.
Once the broth has cooled to a safe temperature to handle, using a blender or food processor, puree the broth in batches. Make sure to scoop up as many onions and chile pods as you can.
Place a colander over a large bowl. Pour the pureed chile sauce into the colander and with the back of a wooden spoon, push the mixture through the strainer to remove any unblended skins, remaining seeds and any remaining chunks of spices.
Once the chicken has cooled enough to handle, using forks or your hands, pull apart. It will shred easily.
Heat a a large braising pot over medium high heat. Add the pulled chicken and enough of the pureed strained broth just to cover chicken at an even height.
Simmer on stove top for 10 minutes or until the chicken and broth are well combined.
Grab your favorite tortillas, cheese and taco condiments and enjoy.