Mexican Shredded Chicken Stew Recipe – Reviewed By Reddit Users

Chicken Tinga Poblana: Origins and Evolution

Chicken tinga poblana is a traditional Mexican dish rooted in Puebla, popularized by variations from chefs like Rick Bayless and Alex Stupak. Originally a spicy stew combining pork chunks and chorizo, modern adaptations often simplify the recipe, focusing on shredded chicken in a smoky tomato-chipotle sauce. While Bayless’s version includes both ground and chunked meats, an uncommon pairing, Stupak likens tinga to Italian Sunday gravy, emphasizing its flexibility as a base for diverse ingredients. This adaptability explains the prevalence of chicken-based versions, which prioritize accessibility without sacrificing authenticity.

Recipe Development: Balancing Flavor and Convenience

The core recipe involves simmering chicken with tomatoes, onions, and chipotle chiles, then blending the vegetables into a sauce and combining with shredded meat. To enhance flavor without complexity, the author tested several adjustments:

• Protein Choice: Bone-in, skin-on chicken breasts (split) were ideal. The skin insulates meat during cooking, retaining moisture, while bones enrich the poaching liquid. Thighs work but yield a richer, less sauce-friendly texture.
• Vegetable Base: A mix of tomatoes and tomatillos adds brightness and acidity, with tomatillos contributing pectin for a thicker sauce. Browning whole tomatoes, tomatillos, and garlic in the pan post-chicken searing deepened flavor without excess moisture.
• Aromatics: Onions, softened in the same pan, deglaze browned bits. Mexican oregano and bay leaves infuse herbal notes.
• Liquid: Two cups of chicken stock (or water) streamline cooking versus submerging the chicken entirely, reducing simmer time.

Cooking Techniques for Optimal Texture

• Poaching Temperature: Chicken is poached to 145°F (63°C) initially, lower than standard 165°F (74°C), to prevent dryness during the second simmer with the sauce.
• Sauce Refinement: Chipotle chiles are blended into the reduced sauce post-cooking, intensifying smokiness without overpowering heat. Adding them earlier muted their flavor.
• Final Simmer: Shredded chicken is briefly simmered in the sauce to achieve a moist, cohesive texture.

Serving and Customization

Chicken tinga shines as a taco or tostada filling, requiring minimal garnishes: lime juice, diced onion, and cilantro suffice. While chorizo (as in traditional recipes) could enhance depth, the simplified version holds its own with bold, balanced flavors.

Key Takeaways

1. Efficiency: Skipping chorizo streamlines the process without compromising authenticity.
2. Layered Flavors: Browning vegetables and reserving chipotles for the end maximize depth.
3. Texture Control: Partial cooking during poaching prevents overcooking, while tomatillos ensure a thick, clingy sauce.

This approach underscores how minor tweaks, like adjusting cooking stages and ingredient order, elevate a simple dish into a complex yet accessible meal. By prioritizing technique over complexity, chicken tinga poblana remains a versatile, crowd-pleasing option for weeknights or gatherings.

Mexican Shredded Chicken Stew

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Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550 g)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30 ml) lard or vegetable oil
• 6 ounces tomatillos, peeled (170 g; about 2 medium)
• 6 ounces ripe plum tomatoes (170 g; about 2 medium)
• 4 medium garlic cloves
• 1 small white onion, finely chopped
• 2 teaspoons dried oregano (preferably Mexican)
• 2 bay leaves
• 2 tablespoons (30 ml) cider vinegar
• 2 cups (475 ml) homemade or store-bought low-sodium chicken stock (or water)
• 2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15 ml) sauce from can
• 2 teaspoons (10 ml) Asian fish sauce

Instructions

1. Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

3. Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

4. Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 1014mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 32g

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