Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
|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.)|
- 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.
- 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.
- 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.
- 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.