Ingredients

2 lb chicken thighs (with skin and bone)

6 cups water

1 large white onion, quartered

2 teaspoons salt

2 garlic cloves (not peeled)

1 (14-oz) can whole tomatoes in juice

4 teaspoons chopped canned chipotle chiles in adobo*

1 teaspoon dried oregano (preferably Mexican)

1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped

1 tablespoon vegetable oil

1 lb boiling potatoes

2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)

• Accompaniments: avocado slices; warm corn tortillas

Description

Tinga Poblana De Pollo Y Papas

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