Tinga Poblana De Pollo

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 chicken thighs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 8 roma tomatoes
• 4 cups chicken stock
• 4 chipotle chiles
• 1/2 lb chorizo sausage
• 1 onion, sliced thin
• 6 red potatoes, diced
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 tablespoon mexican oregano (not greek)
• 1 large avocado, peeled, pitted and thinly sliced
• 1 cup crumbled mexican queso fresco or 1 cup feta cheese

Recipe

• 1 over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
• 2 remove from heat and allow the chicken to cool in the water, until you are able to handle it.
• 3 remove the skin and coarsely shred the meat; set aside.
• 4 over a high heat, in a sauté pan, char and blister tomatoes on all sides. do not use oil.
• 5 remove from heat and add the chicken stock and chipotles.
• 6 cool; pour into a blender, puree until smooth; set aside.
• 7 put the chorizo and onions in a stockpot, cook over medium heat.
• 8 when the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender.
• 9 add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
• 10 add salt to taste.
• 11 serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and mexican beer.