TINGA POBLANA DE POLLO
Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells.
Provided by Karen From Colorado
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 752.5, Fat 42.2, SaturatedFat 12.4, Cholesterol 143.3, Sodium 1202.5, Carbohydrate 52.6, Fiber 8.5, Sugar 9.6, Protein 41.4
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