Step 1In the bowl of a blender, combine the pulque, orange juice, zest, onion, garlic, clove, salt and pepper. Place the chicken in a glass or ceramic bowl and rub the marinade all over the chicken. Cover the bowl and refrigerate the chicken for at least 2 hours to marinate.
Step 1Remove the chicken from the marinade (reserve the marinade) and pat the chicken dry using paper towels or a kitchen cloth.
Step 2In a heavy casserole, heat the oil over medium-high heat. Brown the chicken pieces on all sides, turning from time to time. Remove the browned chicken to a plate.
Step 3To the casserole, add the onion and garlic and cook until the onion is translucent, about 5 minutes, stirring occasionally. Stir in the tomatoes, chile (if using), oregano, bay leaf, salt and pepper. Continue to cook, stirring occasionally, until the spices are aromatic and the flavors are married, 3 to 5 minutes.
Step 4Stir in the pulque and bring the mixture to a simmer, scraping any flavoring from the bottom of the casserole. Reduce the heat to a gentle simmer, and add the chicken and the reserved marinade. Cook the chicken at a gentle simmer, partially covered, until the chicken is tender, 40 to 50 minutes (the white breast meat will cook a little faster than the dark thigh and leg meat; remove the white meat and hold in a warm place until the dark meat is completely cooked). Remove from heat and serve.