Tinga Poblana De Pollo
Get ready to savor the bold and smoky flavors of **Tinga Poblana de Pollo**, a traditional Mexican chicken dish that combines tender shredded chicken with a vibrant tomato-chipotle sauce. This easy-to-make recipe highlights the perfect balance of heat and tanginess from **chipotle peppers in adobo sauce**, complemented by aromatic spices like cumin and oregano. Caramelized onions add a touch of sweetness, while the homemade tomato base lends a rich, comforting depth. Whether served on crispy tostadas or wrapped in warm tortillas, this classic dish becomes even more irresistible with toppings like fresh cilantro, creamy avocado, and a dollop of sour cream. Perfect for weeknight dinners or festive gatherings, Tinga Poblana de Pollo is a true celebration of authentic Mexican cuisine!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 6 cups water
- 2 teaspoons salt
- 1 medium, finely sliced white onion
- 4 large, minced garlic cloves
- 4 medium Roma tomatoes
- 2 peppers (adjust for spice level) chipotle peppers in adobo sauce
- 2 tablespoons vegetable or olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cumin
- 1 cup chicken broth
- 0.5 teaspoons black pepper
- 12 pieces (optional, for serving) tostadas or tortillas
- 0.5 cup (optional, for garnishing) sour cream
- 2 tablespoons, chopped (optional, for garnishing) fresh cilantro
- 1 large, sliced (optional, for garnishing) avocado
Instructions
Place the chicken breasts in a large pot along with 6 cups of water and 1 teaspoon of salt. Bring to a boil, reduce heat to medium-low, and simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken using two forks and reserve 1 cup of the cooking liquid.
In a blender, combine the Roma tomatoes, chipotle peppers in adobo sauce, 2 cloves of garlic, and the reserved 1 cup of cooking liquid. Blend until smooth and set aside.
Heat the oil in a large skillet or dutch oven over medium heat. Add the sliced onion and sauté for 5-7 minutes, or until softened and slightly caramelized.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Pour the blended tomato-chipotle sauce into the skillet with the onions. Stir in the oregano, ground cumin, 1 teaspoon of salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and add the shredded chicken to the skillet, stirring to coat the chicken evenly in the sauce. Simmer for 10-15 minutes, allowing the flavors to meld together.
Taste and adjust seasonings as needed. If the sauce becomes too thick, add a splash of chicken broth to achieve your desired consistency.
Serve the Tinga Poblana de Pollo warm on tostadas or in tortillas, and garnish with sour cream, cilantro, and sliced avocado if desired.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 21.3 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
