Serves 4
Ana Garcia of La Villa Bonita, a cooking school in Mexico, makes this tinga (the common term for "messy stew") with cooked chicken, lots of tomatoes, and chipotle chili peppers. Regions throughout Mexico have a version. This one comes from the state of Puebla - hence the word poblana. Authentic versions use lard, but it's fine to substitute vegetable oil. For the quickest preparation, buy a chicken already roasted and shred the meat. Serve the tinga with warm tortillas and black beans.
| 1 | tablespoon vegetable oil |
| 1 | large white onion, chopped |
| 2 | teaspoons salt, or more to taste |
| 2 | large cloves garlic, chopped |
| 12 | plum tomatoes, chopped |
| 1/4 | cup chopped parsley |
| 1 | chicken, poached or roasted, meat pulled into shreds |
| 2 | whole canned chipotle chilis in adobo sauce |
| 1 | teaspoon adobo sauce (from the can) |
| 1 | cup chicken stock |
2. Stir in the tomatoes and simmer, stirring occasionally, for 10 minutes or until the tomatoes cook down to a sauce-like consistency.
3. Stir in the parsley, chicken, chipotles, adobo sauce, and stock. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Taste for seasoning and add more salt, if you like. Adapted from La Villa Bonita
