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Mexican Chicken Stew


Puebla Chicken and Potato Stew (Tinga poblana de pollo y papas)

2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 cloves garlic (not peeled)
1 (14 oz) can whole tomatoes in juice
4 teaspoons canned chipotle chiles in abodo
1 teaspoon dried oregano (preferrably Mexican)
1 (1.5-oz) link dried Spanish chorizo (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco, or ricotta salata or farmer cheese

Accompaniments: avocado slices, torilla chips

Bring chicken, water, 2 onion quarters, and 1 teaspoon of salt to a boil, covered, in a 4-5 quart pot over moderately high heat. Boil 10 minutes, then remove and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onions. When cool enough to handle, coarsely shred chicken, discarding skin and bones.

While chicken is cooking, heat a dry well-seasoned cast iron pan over moderately high heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and trasner with onion to a blender. Add tomatoes with juice, chiles and oregano, then purée until smooth.

Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat until fat is rendered, about 2 minutes. Carefully add purée (it will spatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining salt. Simmer, covered, until potatoes are almost tender, about 10 minutes.

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 with cheese, avocado and torillas.

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I know that chipotles are trendy, but that is because they are GOOD