Heat a medium saucepan over medium heat. Add the dried chiles and cinnamon, allspice berries, and star anise. Toast about 30 seconds then add the water, herbs, bay leaf, salt and pepper. Bring to a boil then reduce to simmer. Add the chicken and simmer 30 minutes until chicken is fully cooked.

Remove the chicken and allow to cool. Strain the liquid and reserve. Using two forks pull the chicken apart into shreds. Reserve.

Pre-heat oven to 400 degrees F. Place fresh chiles and onion on a baking sheet lined with a wire rack. Roast for X minutes. The last 10 minutes of cooking add the garlic.

Set aside and allow to cool. Peel the skin from the chiles and remove all seeds and veins. Skin should easily slide off with just your fingers. Alternatively place the peppers in a brown paper bags and allow to sit 5-7 minutes. Remove the chili and slide the skin off.

Place a ½ cup of the broth into a blender. Add the onions, chiles, and garlic. Puree to a smooth consistency. Set aside.

Mix all the spices (paprika, salt, pepper, oregano, cumin, coriander) together in a small ramekin or bowl and set aside.

Heat a large pot over medium heat. Add the pureed green salsa mixture and simmer 5 minutes. Add the shredded chicken plus a ½ of the spice mix. Cook another 5 minutes. Add the canned beans and allow to cook for 30 minutes.

Remove 1 cup of liquid from the chili. Mix well with the masa harina and add back to the chili along with the rest of the spice mix.

Let cook 5 minutes then finish by adding the lime juice. Mix allow to cook for another 5 minutes. Garnish with your favorite toppings. Enjoy.