Puebla Chicken and Potato Stew

Chicken Stew Mexican Style by Lynda Giddens on FlickrAlso called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

Ingredients

2 lbs. chicken thighs (with skin & bone) 6 c. water
1 large white onion, quartered 2 tsp salt
2 garlic cloves, unpeeled 14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned) 1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil 1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes 2 oz. queso fresco, crumbled (½ c.)
avocado corn tortillas

Directions

  1. Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.
  2. While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.
  3. Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
  4. Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.

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