Tinga Poblana de Pollo y Papas
(Puebla Chicken and Potato Stew)

Yield: 4 servings (could be 6 for a smaller meal)
Source: January 2004 Gourmet Magazine pg 44
Amy's Rating: 5/5

Comments: Forget about the bland stuff that has been passing itself off as Mexican food on this side of the border. Regional Mexican cooking is coming our way. Its incredible variety and sophistication are evident in this dish from Puebla, a town famous ofr its complex red mole poblano.
Amy's Comments: This one caught my attention so it was first on the 'to try' list. Apparantly (according to Gourmet) regional Mexican is one of the new "IN" things in food. This took a while to prepare but was well worth it! Its SPICY - be warned!! but had a complex/smoky/spicy/smooth taste that I just cant explain. I used one link of chorizo (and drained after browning) since we dont have dried chorizo around these parts!! Gourmet recommends serving with avocado slices and warm corn tortillas, but I served it with spinach salad with orange-chipolte Dressing and a dinner roll.


2 lb chicken thighs (with skin and bones)
6 cups water
1 large white onion, quartered
2 tsp salt
2 garlic cloves (not peeled)
1 (14-oz) can whole tomatoes in juice
4 tsp chopped canned chipotle chiles in adobo
1 tsp dried oregano (preferrably Mexican)
1 (1.5 oz) link dried Spanish chorizo (spicy cured pork sausage),finely chopped
1 tbsp vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco, ricotta salata, or farmers cheese (1/2 cup)


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


Healthy Units: 7 per serving

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