-
Active Time
40 minutes
-
Total Time
1 hour
Tinga Poblana de Pollo y Papas
Ingredients
Makes 4 servings
Step 1
Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 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 with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
Step 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 purée until smooth.
Step 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 purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
Step 4
Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
Step 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.
Step 6
*Available at Latino markets and some specialty foods shops.
Leave a Review
Reviews (67)
Back to Top这是一个在我们househo主要在秋季和冬季ld, and I've also taken to using the puree as part of my regular beef chili recipe. It adds a great depth of flavor. To save time, I'll sometimes sautee the chicken thighs before cooking the chorizo and use store bought stock, and its still really good. And if I use mild chorizo and omit the chipotle, its mild enough for my 3 yo. Great recipe and a nice alternative to beef/bean chili.
mnaperrone
Chicago, IL
9/28/2013
Made this dish yesterday and we loved it. I only used 2 tsp. of the chipotle and it was perfect for us. I also added some corn and black beans.
Prepcook
Endwell, NY
5/7/2012
I have made this numerous times and will continue to because it is so delicious and satisfying. For personal preference I use 3 cans of chicken broth rather than water for more flavor, stewed tomatoes instead of whole canned tomatoes for a richer taste. I also substitute keibasa for chorizo and I use baby red potatoes cut in quarters. I believe the preparation directions are unnecessarily complicated and use too many pans and dishes. I saute the (boned, skinned)chicken, chopped half onion and sausage together in a large pot and then set aside on a plate to cool. In the same pot saute the onion, garlic, oregano, chipotles and stewed tomatoes. Transfer all in batches to the blender and return to pot. Shred cooled chicken and add with sausage and onions to pot. Add chicken broth and red potatoes and bring to boil. Return to simmer until potates are cooked thru. I cut the cheese into bite sized pieces. You might want to try panela cheese. Very similar to queso fresco but has a wonderfully smooth texture and taste....such a pleasant surprise after it has been added to the bowl of hot stew and is just partially melted. Just thinking about it makes me hungry !
artformarge
orange, ca
4/27/2011
This is a great dish! I used leftover chicken, diced, chicken stock to thin the soup, and I added frozen corn at the end. I also added 1 teaspoon cumin, and 1/2 teaspoon smoked paprika for more depth of flavor.
vivaciouschef
Milwaukee, WI
2/18/2010
Delicious! I made only one change...I used only ONE tsp of the chipotles. I have a lot of experience with these peppers and was alarmed by the recipe's recommendation of 4 tsp. 1 tsp was perfect; spicy and smoky but not painful. I will definitely make this again.
Anonymous
Seattle, WA
6/14/2009
I thought that this was a excellent dish. At the suggestion of others, I only added a cup of broth at a time to lossen the stew without making it too soupy. I also used fresh chorizo and corn which added a sweetness to the dish which was great with the heat of the pepper. Delicious! Also, the corn chips at the end adds a great crunch.
Anonymous
5/6/2009
I doubled this recipe - it was great. I did add quite a bit more chipotles than called for, and also added a bit more Mexican oregano. Yum.
Anonymous
Denver, CO
1/26/2009
Very tasty, I'll definitely make it again with a few variations. 1- less peppers! This way way too hot. 2- more garlic. 3- I would have liked this a little thicker, I may have used too much broth. I definitely recommend serving it with coriander, lime and sliced avocado. It compliments it so well. Tortilla chips also made this fun, and helped tame the spice. I do suggest you get salt-free (or low salt) tortilla chips if you can. Loads of sodium is the last think your mouth wants when it's all spiced up. I didn't have queso fresco, but I did try it with a dollop of sour cream which was really nice to dip into.
Anonymous
Montreal, QC
1/24/2008
A great meal for spicy-food lovers. I used a rotisserie chicken as well, and substituted goat cheese for the queso fresco, which was great. I also cut down on the number of potatoes and added a can of corn instead. I found that 2 cups of broth (in the last step) wasn't enough - i almost doubled that. Enjoy!
Anonymous
Austin, TX
1/24/2008
Very good, quick. I agree about directions being overly complicated. I didn't have chorizo so used diced tasso instead.
Anonymous
allen, tx
1/23/2008
Holy Cow that was HOT! This is one of those recipes that on first taste you're not "quite" sure you like but by the time you are on your thirds your thinking this is awesome! Avacodo and lime make it sparkle. I will definately make this again :)
Anonymous
Cape Cod, MA.
11/20/2006
Great for those who like some heat in their seasonings. I added a bit of cilantro and upped the chipotles to 5 teaspoons. I also used half chicken broth and half water in the initial step.
jimbill
3/21/2006
To simplify I: 1)cooked the chicken in 3-1/3 cups of water the night before so I could remove the fat layer the next day; 2)used all of the broth produced (minus the fat) for the stew (no dividing it at the end); 3)sauted and then mashed the chopped garlic, onion, tomatoes, chipotles, and oregano (no blender); 4)added the veggies and the chicken to the broth when the potatoes were almost soft; 5)simmered it all about 15 minutes. It was EXCELLENT, and probably richer than the writer intended, but a lot easier!!!
dewald
Alamogordo, NM
2/9/2006
To simplify I 1)cooked the chicken in 3-1/3 cups of water the night before so I could remove the fat layer the next day; 2)used all of the broth produced (minus the fat) for the stew (no dividing it at the end); 3)sauted and then mashed the chopped garlic, onion, tomatoes, chipotles, and oregano (no blender); 4)added the veggies and the chicken to the broth when the potatoes were almost soft; 4)simmered it all about 15 minutes. It was EXCELLENT, and probably richer than the writer intended, but a lot easier!!!
Anonymous
Alamogordo, NM
2/9/2006
我使用Epi万博官网curious和从来没有评价a recipe before. this dish is amazing! If there were more than a four fork rating I would have given it a ten! Used chicken stock instead of water, cotija cheese and diced cilantro and onions for a garnish. This recipe is a keeper and plan to work it into my monthly rotation. Dinner was fantastic tonight and I'm looking forward to the leftovers tomorrow!
elissaehlin
Brooklyn, NY
2/4/2006
See Related Recipes and Cooking Tips
-
Cinco de Mayo History and Recipes
The real story behind this Mexican celebration, plus four authentic dishes.
