Chicken-Chorizo Tinga Poblana (Shredded Spicy Chicken)

>> Friday, November 1, 2013

Chicken-Chorizo Tinga Poblana (Shredded Spicy Chicken)

Chicken tinga poblana is a traditional way of simmering chicken with tomatoes, garlic, peppers, and herbs until it shreds into fabulously flavorful bits of tangy meat. We added just a bit of chorizo to the pot to pump up the flavor even more, but this dish is great without it.

It's also a perfect recipe for a slow cooker - just swap out the chicken thighs for sliced chicken breast, add all the ingredients at once, and let it cook all day.

Tinga is a long-time specialty of the Puebla, the south-central state along the curve of the Gulf of Mexico. Any kind of savory shredded meat works in this recipe - pork, beef, turkey, rabbit, fish. We use chicken thighs, stripped of skin and fat, because the meat has more flavor than breasts. Serve the meat in warmed corn or flour tortillas, over rice, or in tamales.


4 chicken thighs, skinned and fat removed
2 cups white onions, quartered
4 cloves of garlic, minced
1 tsp salt
1/2 lb Mexican chorizo, skinned and crumbled
1 15-oz can stewed tomatoes
1 tsp oregano
1 bay leaf
1/3 cup canned chiles in adobo sauce, chopped

To Serve

16 corn or flour tortillas, tostadas, or rice 
1/2 cup white onion, finely chopped
2 ripe avocados, peeled and diced


Place the chicken, onions, and garlic into a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Drain and reserve all but 1 cup of the cooking liquid for another use. Pull the meat off the chicken and return to the saucepan with the onions and the 1 cup of broth.

In a frying pan, cook the chorizo until browned and crumbly. Add it to the pan with the chicken, then add all other ingredients to the pan. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until thickened and well blended.

Serve in tortillas and top with onion and avocado chunks.

Serves 6.


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