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Tinga poblana de pollo

May 21, 2008

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Serves 4

Ana Garcia of La Villa Bonita, a cooking school in Mexico, makes this tinga (the common term for "messy stew") with cooked chicken, lots of tomatoes, and chipotle chili peppers. Regions throughout Mexico have a version. This one comes from the state of Puebla - hence the word poblana. Authentic versions use lard, but it's fine to substitute vegetable oil. For the quickest preparation, buy a chicken already roasted and shred the meat. Serve the tinga with warm tortillas and black beans.

1 tablespoon vegetable oil
1 large white onion, chopped
2 teaspoons salt, or more to taste
2 large cloves garlic, chopped
12 plum tomatoes, chopped
1/4 cup chopped parsley
1 chicken, poached or roasted, meat pulled into shreds
2 whole canned chipotle chilis in adobo sauce
1 teaspoon adobo sauce (from the can)
1 cup chicken stock
1. In a large flameproof casserole or earthenware cazuela, heat the oil over medium heat. Add the onion and salt. Cook, stirring often, for 10 minutes or until it softens. Add the garlic and cook 5 minutes more.

2. Stir in the tomatoes and simmer, stirring occasionally, for 10 minutes or until the tomatoes cook down to a sauce-like consistency.

3. Stir in the parsley, chicken, chipotles, adobo sauce, and stock. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Taste for seasoning and add more salt, if you like. Adapted from La Villa Bonita