Sopa de Lima Clasica - Rick Bayless

Ingredients

• 2 medium white onions, cut in half across the middle (rather from top to bottom)
• 2 heads of garlic, cut in half across the middle
• 1 teaspoon black peppercorns
• 3 whole cloves
• One 1 1/2-inch cinnamon stick, preferably Mexican cinnamon
• 1 teaspoon crumbled dried Mexican oregano
• 2 pounds of chicken wings (you can include backs and necks too)
• 2 pounds of pork bones (neck bones are most commonly available)
• 2 large Yucatecan limas agrias OR 4 key limes OR 2 grocery-store (Persian) limes
• Salt
• 3 hot banana peppers
• Vegetable oil to a depth of 1/2-inch for frying
• 8 corn tortillas
• 1 large white onion, chopped into 1/4-inch pieces
• 1 pound ripe tomatoes (2 medium-large round or 5 to 6 plum tomatoes), cored and chopped into 1/4-inch pieces
• 1/2 large green pepper, stemmed, seeded and chopped into 1/4-inch pieces
• 1 large (1 to 1 1/4-pound whole chicken breast (with skin and bones)