Sounds good, I've not made it but have a recipe from Gourmet, anything like this?
* Exported for MasterCook 4 by Living Cookbook *
Puebla Chicken & Potato Stew (Tinga Poblana de Pollo y Papas)
Recipe By : Gourmet Jan 2004
Serving Size : 4 Preparation Time: 0:40
Categories : Chicken Mexican
Soup
Amount Measure Ingredient -- Preparation Method
2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 tsp salt
2 cloves garlic (not peeled)
1 14-oz can whole tomatoes in juice
4 tsp chopped canned chipotle chiles in adobo*
1 tsp dried oregano (preferably Mexican)
1 1 1/2-oz link dried Spanish chorizo (spicy cured
-- pork sausage), finely chopped
1 Tbs vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco, ricotta salata,
-- or farmer cheese (1/2 cup)Accompanimentsavocado slices
warm corn tortillas
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
2. a plate, reserving broth with onion. When cool enough to handle, coarsely
shred chicken, discarding skin and bones.
3. 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.
4. 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.
5. 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.
6. 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.
Cooking Tip: *Available at Latino markets and some specialty foods shops.
Comments: Forget about the bland stuff that has been passing itself oft as
Mexican food on this side of the border. Regional Mexican cooking is coming
our way. Its incredible variety and sophistication are evident in this dish
from Puebla, a town famous for its complex red mole poblano.
Recipe Source: Gourmet Jan 2004
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