TINGA POBLANA DE POLLO
(MEXICAN SHREDDED CHICKEN)

8 chicken thighs
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
8 ripe, whole Roma tomatoes
4 cups chicken stock
4 chipotle chiles
1/2 lb. good-quality chorizo
1 white onion, sliced thin
6 red potatoes, diced
1 tsp. cumin
1 tsp. black pepper
1 Tbsp. Mexican oregano (not Greek)
1 large avocado, peeled, pitted and thinly sliced
1 cup crumbled Mexican queso fresco or feta cheese

Place chicken in a stockpot and add water to cover. Add salt, pepper and garlic powder. Bring to a simmer over medium-high heat and cook for about 20 minutes. If possible, let the chicken cool in the water.

When chicken is cool enough to handle, remove the skin and coarsely shred the meat. Set aside.

Heat a saute pan over high heat and add the tomatoes (no oil). Blister and char the tomatoes all sides. Turn off heat and add chicken stock and chipotles. Allow to cool. Pour into a blender and puree until smooth. Set aside.

Place the chorizo and onions in a stockpot and cook over medium heat. When the chorizo has released some oil, add the diced potatoes.

Reduce heat to low and cook until the potatoes have browned and gotten a little tender.

Add cumin, pepper, oregano, the shredded chicken and the pureed tomato mixture. Simmer for 10 minutes. Add salt to taste.

To serve, scoop into deep bowls and top with avocado and cheese. Serve with corn tortillas and Mexican beer.

Makes 6 to 8 servings.