Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
| 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 |
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
| 2 c. water |
|
½ c. diced carrots |
| ¼ c. chopped onion |
|
¼ tsp pepper |
| 2 c. diced potatoes |
|
½ c. diced celery |
| 1 tsp salt |
|
1 c. chopped ham |
White Sauce:
| ¼ c. butter |
|
2 c. milk |
| ¼ c. flour |
|
2 c. grated cheddar cheese |
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.
Submitted by Wally
Serves 6
| 2 carrots |
|
2 stalks celery |
| 4 cloves garlic |
|
1 medium onion or 3 shallots |
| 6 medium potatoes |
|
1 box chicken stock or broth |
| 1 bunch fresh parsley or 2 tbsp dried |
|
3 cans condensed milk |
| 2 tbsp butter |
|
2 tbsp flour |
| 6 dashes Worcestershire sauce |
|
8 dashes Chalula Hot Sauce (or your favorite) |
| ½ slab of cooked bacon |
|
salt & pepper |
1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
