Tinga Poblana

Tinga is a signature dish of Puebla, Mexico — shredded chicken (or pork) braised in a smoky chipotle and tomato sauce layered with caramelised onion and Mexican oregano. Traditionally cooked low and slow in a clay pot, it is piled onto tostadas, spooned over rice, or folded into tacos at market stalls and family Sunday lunches alike.

Serves: 6

Ingredients

• 800g (1.75 lb) bone-in, skin-on chicken thighs
• 400g (14 oz) canned whole tomatoes
• 2 chipotle chiles in adobo sauce, plus 2 tbsp (30ml) adobo sauce
• 2 large white onions, thinly sliced
• 4 cloves garlic, minced
• 1 tsp dried Mexican oregano (or regular oregano)
• 1 tsp ground cumin
• 1 tbsp (15ml) neutral oil
• 250ml (1 cup) low-sodium chicken stock
• Salt and pepper to taste

To serve: cooked white rice, tostadas, or warm corn tortillas; crumbled queso fresco, sliced avocado, Mexican crema

Instructions

1. Season chicken thighs with salt and pepper. In a heavy pan over medium-high heat, warm the oil and brown chicken 3-4 minutes per side. Transfer to a slow cooker.
2. In the same pan, cook sliced onions over medium heat, stirring occasionally, for 10-12 minutes until golden and softened. Add garlic and cook 1 minute more.
3. Blend the canned tomatoes, chipotle chiles, and adobo sauce until smooth.
4. Add the onions to the slow cooker along with the tomato-chipotle puree, oregano, cumin, and chicken stock. Stir to combine.
5. Cook on LOW for 5-6 hours or HIGH for 3 hours, until chicken is very tender.
6. Remove chicken, discard skin and bones, and shred the meat into generous pieces. Return to the sauce and stir to coat.
7. Taste and adjust salt. Serve over rice or piled onto tostadas with queso fresco, avocado, and crema.

Cook's Notes: The quality of chipotle in adobo is crucial — look for a Mexican brand for the fullest smokiness. Tinga keeps refrigerated for 4 days and freezes exceptionally well.