Tinga de Pollo

Trying to cover a lot of ground on my site, I regret that I don’t get to spend too much time in any one place – picking up terms and techniques without becoming fluent in any one country’s cuisine.  But lately my Cuban cookbook research has kept me at home, literally and figuratively, so I was due for a side trip.  A few weeks ago, I interviewed Mexican food writer and television show host Pati Jinich, whose first book Pati’s Mexican Table, I also reviewed for The Latin Kitchen.  Generous with her time and advice but above all convincing, she’s inspired me to stock up on chipotle chiles like it’s the end of the world and presents recipes that easily fold into each other.  Facing a busy week and many too-late-to-cook nights, I decided to make her tinga de pollo recipe posted here.  It’s been great to come home to and no less special for being and every day event.