Slow Cooker Tinga de Pollo Poblano Tacos

Slow Cooker Tinga de Pollo Poblano Tacos

This slow cooker Southwestern inspired Chicken Tinga is full of flavor with poblano peppers, and plenty spicy excitement.

Course Main Course Chicken

Cuisine Southwestern

Prep Time 20

Total Time 23

Servings

Calories 364kcal

Author Lea Ann Brown

Ingredients

1 14 1/2 ounce can chopped tomatoes not drained
2 - 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away
1 tablespoon Achiote Paste
2 cloves garlic peeled
2 pounds chicken breast boneless, skinless, or boneless skinless chicken thighs
1/8 cup all-purpose flour
Salt and pepper to taste
1 teaspoon New Mexico Red Chile Powder
1/2 pound Chorizo sausage ground
1 yellow onion diced
1 poblano pepper diced
2 cups potatoes 1 inch cubes
1 good splash Sherry vinegar
1 good splash White wine
1 tablespoon Worcestershire Sauce
1 tablespoon Mexican Oregano

Instructions

In a food processor, blend together the canned tomatoes, the Chipotle peppers, achiote paste and garlic.
Rinse chicken and pat dry with a towel. Sprinkle one side of the chicken with flour. Shake to remove access flour.
Salt and pepper the chicken to taste. Sprinkle the floured side of the chicken with the New Mexico Chile Powder. Then gently rub it into the chicken.
In a fry pan, or your stove top friendly Slow Cooker Insert, heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat. Move the sausage to the edges of the pan and add the chicken, floured side down. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes.
Add the chopped poblano and onion to the mixture and let cook for about 2 minutes.
Move the mixture to your slow cooker. Sprinkle the potatoes on top of the chicken, sausage mixture. Top with the red sauce from the food processor.
Sprinkle with the Mexican Oregano, the Sherry Vinegar, the White Wine and the Worcestershire. Cover and cook on low 6 hours or high 3 hours.
Taking two forks, shred the chicken meat inside the pan. Stir well and adjust seasonings.
To serve, heat corn tortillas. Spread the tortillas with refried beans. Top with Chicken Tinga Mixture. Garnishes: chopped avocado, sliced pickled jalapenos, diced yellow onion, and Mexican Crumbling Cheese such as Cotija.

Video

Notes

Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt for our taste, and additional New Mexico Chile Powder. The additional chile powder added more complexity and depth. It also adds more heat, so taste before you add.

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