Active Time

　　40 minutes

　　Total Time

　　1 hour

　　Tinga Poblana de Pollo y Papas

　　

Ingredients

Makes 4 servings

　　2 lb chicken thighs (with skin and bone)

　　6 cups water

　　1 large white onion, quartered

　　2 teaspoons salt

　　2 garlic cloves (not peeled)

　　1 (14-oz) can whole tomatoes in juice

　　4 teaspoons chopped canned chipotle chiles in adobo*

　　1 teaspoon dried oregano (preferably Mexican)

　　1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped

　　1 tablespoon vegetable oil

　　1 lb boiling potatoes

　　2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)

　　Accompaniments: avocado slices; warm corn tortillas

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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 sprinkled with cheese.

　　

Step 6

*Available at Latino markets and some specialty foods shops.