How Do You Make Tinga Poblana De Pollo?
Tinga Poblana de Pollo is simply seasoned and shredded chicken that can be placed inside tacos, burritos or even nachos. Tinga Poblana de Pollo also contains onions and potatoes and can be topped with cheese and avocado slices. Tinga Poblana de Pollo is often used as a staple through much of the cuisine of Mexico. Place the chicken thighs in a large sauce pan and covering them with water. Add the salt, pepper and garlic powder to the chicken and bring the water to a boil. Let the chicken simmer for 20 minutes and then cool in the water. Remove the chicken thighs from the water. Remove the skin, and then shred the chicken meat off the bone with a fork. Set the meat aside and discard the bones. Place the roma tomatoes in a heated skillet and allow the skin of the tomatoes to become blackened and blistered. Remove the skillet from the heat and add the chicken stock and the chipotle chilies. Once cool, pour the contents of the skillet into a blender of food processor and blend into a puree
