Tinga Poblana De Pollo

Ingredients

Directions

1. 1

   Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.

2. 2

   Remove from heat and allow the chicken to cool in the water, until you are able to handle it.

3. 3

   Remove the skin and coarsely shred the meat; set aside.

4. 4

   Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.

5. 5

   Remove from heat and add the chicken stock and chipotles.

6. 6

   Cool; pour into a blender, puree until smooth; Set aside.

7. 7

   Put the chorizo and onions in a stockpot, cook over medium heat.

8. 8

   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.

9. 9

   Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.

10. 10

    Add salt to taste.

11. 11

    Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.