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Place stock in saucepan, add whole clove of garlic, cinnamon, dried
pepper, allspice, pepper and salt. Cover and bring to boil. Reduce
heat to a simmer. Add chicken simmer until cooked through,
about 15-20 minutes. Remove chicken, cool and shred. Strain
stock, remove solids. Broil peppers, save for serrano, place in
bowl and stream for 15 minutes. Save liquids from peppers. Slice
peppers into strips. Melt butter in stockpot, add serrano, onion,
minced garlic, cumin, and oregano. Add stock, Cover and bring to
boil, reduce to simmer. Add potatoes, half the cilantro, pepper
strips, and pepper liquid. Cook until potatoes area soft, about 10-
12 minutes add corn and chicken, warm through, 5 minutes. Add
lime and remaining cilantro.
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