Pollo Deshebrado en Salsa Verde con Chochoyotes
Pollo Deshebrado en Salsa Verde con Chochoyotes·(PO-yo des-eh-BRAH-doh en SAL-sah VER-deh con cho-cho-YO-tehs)
La Comida (The Midday Guisado Pot)
Tear the cold chicken into thick shreds this Tuesday evening while watching the tomatillos blister on a dry cast-iron skillet, building a guisado into the slow-simmered anchor of the midday meal. Working from a bag of Maseca delivers the earthy contrast of toasted grain and sharp acid through chochoyotes—corn masa dumplings with a tiny belly button pressed into their center, designed to capture a fried tomatillo salsa. Drop the masa in and lower the heat.
Ingredients
- bone-in, skin-on chicken thighs2 lb
- white onion1/2 med
- garlic2 large cloves
- kosher salt2 tsp
- water6 cup
- fresh tomatillos1 1/2 lb
- serrano or jalapeño chiles2 med
- white onion1/4 med
- garlic2 large cloves
- fresh cilantro1/2 bunch
- neutral oil or pork lard1 tbsp
- masa harina1 1/2 cup
- warm water1 cup
- neutral oil, melted butter, or pork lard2 tbsp
- kosher salt1 tsp
- fresh cilantro2 tbsp
Method
- 01
Simmer the chicken to create the foundational broth.
Place the chicken thighs, the half onion, two garlic cloves, and salt into a large Dutch oven. Cover with the water and bring to a boil, skimming away any foam that rises to the top. Reduce the heat to medium-low, cover, and simmer for 30 minutes until the meat is completely tender and falling off the bone.
- 02
Boil the salsa aromatics.
While the chicken simmers, place the tomatillos and chiles in a separate saucepan. Cover with water and simmer for about 10 minutes, just until the tomatillos soften and shift from bright to olive green, taking care not to let them boil so violently that they burst.
- 03
Blend the salsa verde.
Use a slotted spoon to transfer the boiled tomatillos and chiles to a blender. Add the raw quarter onion, the remaining two raw garlic cloves, and the half bunch of cilantro. Blend until completely smooth without adding any extra liquid.
- 04
Fry the salsa.
Transfer the cooked chicken to a cutting board to cool, and strain the rich broth into a bowl. Wipe out the Dutch oven, place it over medium heat, and add a tablespoon of oil or lard. Once shimmering, pour in the blended salsa—it will vigorously sputter and sizzle. Fry, stirring frequently, for 5 minutes to cook out the raw onion flavor, then pour in 3 to 4 cups of the reserved chicken broth and bring to a gentle simmer.
- 05
Knead the masa dough.
In a mixing bowl, combine the masa harina, salt, 2 tablespoons of fat, and chopped cilantro. Gradually pour in the warm water, mixing with your hands until the dough feels like soft, hydrated clay that doesn't stick to your hands.
- 06
Form the chochoyotes.
Pinch off small amounts of dough and roll them into 1-inch balls. Using your thumb or index finger, press firmly into the center of each to create a deep crater, ensuring you don't poke all the way through.
- 07
Shred the chicken.
Discard the skin and bones from the cooled chicken and shred the meat.
- 08
Simmer the dumplings.
With the green salsa at a gentle, rolling simmer, drop the chochoyotes in one by one. Do not stir immediately or they will mash. Let them simmer uncovered for 12 to 15 minutes until they float to the top and become firm.
- 09
Bring it all together.
Stir the shredded chicken into the pot during the final 3 minutes of cooking just to heat it through. Taste the broth, add more salt if necessary, and serve.
Notes
Frying the salsa is non-negotiable.
Searing the blended puree in hot fat cooks the raw edges of the onion and garlic and concentrates the tomatillo's pectin. This is the undeniable grandmother's secret to achieving that deep, canonical Oaxacan flavor.
Don't skip the dumpling dimple.
The ombligo (belly button) drastically increases the surface area so the dumpling cooks evenly, and acts as a tiny bowl that carries the stew.
From Cook Oaxacan in America.