Tinga Poblana De Pollo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
  • Remove from heat and allow the chicken to cool in the water, until you are able to handle it.
  • Remove the skin and coarsely shred the meat; set aside.
  • Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.
  • Remove from heat and add the chicken stock and chipotles.
  • Cool; pour into a blender, puree until smooth; Set aside.
  • Put the chorizo and onions in a stockpot, cook over medium heat.
  • 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.
  • Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
  • Add salt to taste.
  • Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.
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