Name: Chicken Tinga Poblano (Tinga de Pollo Poblana)
Yield: Serves 3 to 4
Cuisine: Mexican
Ingredients: 1 white onion, sliced, plus ½ small onion, chopped; 2½ pounds plum tomatoes, quartered lengthwise; Vegetable oil; ½ tablespoon fresh oregano leaves; 1 small stalk celery, chopped; 1 small carrot, chopped; Corn tortillas, warmed; 1 teaspoon cracked black peppercorns; ½ (6-ounce) cone piloncillo; 1 cup chicken stock; 2 canned chipotlesenadobo; ¼ cup rice vinegar; 2½ tablespoons chopped fresh thyme leaves; 2 bay leaves, divided; 1 (3½-pound) chicken, cut into pieces; 1 clove garlic

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

We all need a homey, satisfying chicken stew in our repertoire. This one—I consider it like Mexican sweet and sour chicken—more than fits that bill with tender shredded chicken in a mildly spicy tomato-chipotle sauce. When I say “shred,” I prefer fairly coarse strips here. You can also serve this over rice or with sopes.