How to Make Tinga Poblana De Pollo
Tinga Poblana de Pollo is simply seasoned and shredded chicken that can be placed inside tacos, burritos or even nachos. Tinga Poblana de Pollo also contains onions and potatoes and can be topped with cheese and avocado slices. Tinga Poblana de Pollo is often used as a staple through much of the cuisine of Mexico. Does this Spark an idea?
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Things You'll Need
- Eight chicken thighs
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- Eight whole roma tomatoes
- 4 cups chicken stock
- Four chipotle chilies
- 1/2 pound chorizo sausage
- One white onion
- Six diced red potatoes
- 1 tsp. cumin powder
- Avocado
- 1 cup feta or queso fresco cheese
- Saucepan
- Blender or food processor
- Skillet
Instructions
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1
Place the chicken thighs in a large sauce pan and covering them with water. Add the salt, pepper and garlic powder to the chicken and bring the water to a boil. Let the chicken simmer for 20 minutes and then cool in the water.
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2
Remove the chicken thighs from the water. Remove the skin, and then shred the chicken meat off the bone with a fork. Set the meat aside and discard the bones.
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3
Place the roma tomatoes in a heated skillet and allow the skin of the tomatoes to become blackened and blistered. Remove the skillet from the heat and add the chicken stock and the chipotle chilies. Once cool, pour the contents of the skillet into a blender of food processor and blend into a puree.
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4
Cook the chorizo sausage in the saucepan, adding the onions and potatoes once the sausage starts to brown. Reduce the heat once the diced potatoes soften a bit, and add the cumin, pepper and oregano.
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5
Pour the tomato puree into the saucepan and continue to stir over the reduced heat. Add the shredded chicken and continue to simmer the entire mixture for another 10 minutes. Add more salt to taste.
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6
Serve the Tinga Poblana de Pollo in bowls, or place the mixture over a variety of corn or flour tortillas. Slice the cheese and the avocados and place on top. This should make enough Tinga Poblana de Pollo for six to eight people.
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Tips & Warnings
You can replace the chorizo for ground turkey to make a Tinga Poblana de Pollo that is lower in fat and less greasy. Leaner versions of chorizo are also available from most butcher shops that specialize in Mexican cuisine.
