Ingredients

2 pounds chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves, unpeeled
1 (14-ounce) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-ounce) link dried Spanish chorizo (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 pound boiling potatoes

2 ounces crumbled queso fresco, ricotta salata, or farmer cheese (1/2 cup)

Accompaniments: avocado slices; warm corn tortillas

Instructions

Bring
chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4 to
5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let
stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken
to a plate, reserving broth with onion. When cool enough to handle, coarsely shred
chicken, discarding skin and bones.

While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate
heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning
with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add
tomatoes with juice, chiles, and oregano, then puree until smooth.

Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until
fat is rendered, about 2 minutes. Carefully add puree (it will splatter and steam) and

cook, stirring frequently, until thick, about 10 minutes.

Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining
teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender,
about 10 minutes.

Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for
another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.

Garnish with avocado slices and warm corn tortillas, if desired.