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Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

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.

Submitted by jennifer_ann7

After washing the potatoes & piercing them, rub cooking oil over them. Microwave for approximately 6 minutes per potato. Before serving, wrap each potato in a paper towel for 5 minutes. This helps keep the steam in so the potato is fluffier & more moist when you cut into it.

Submitted by Foghorn Leghorn

When cutting the skin off of any kind of potato before cooking it, place the peeled potato in a pan of water. This will prevent the potato from turning brown while you peel the rest.

Submitted by Carli

White Sauce:

Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.