Entree: Mexico – Michoacan – Pollo Placero (Rustic Michoacán one-pot chicken stew with vegetables and chorizo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg)
- 6 cups (1.4 L) chicken stock or water
- 2 tbsp (30 ml) lard or vegetable oil
- 6 oz (170 g) Mexican chorizo, casing removed and crumbled
- 1 large white onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 3 roma tomatoes, roughly chopped (about 14 oz / 400 g)
- 3 dried guajillo chiles, stemmed and seeded
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 small potatoes, halved, approx. 1 lb (454 g)
- 3 ears corn, cut into 1-2 inch (2.5-5 cm) rounds
- 8 oz (225 g) green beans, trimmed
- 2 medium carrots, peeled and sliced, approx. 8 oz (225 g)
- 1/2 cup (120 ml) chopped fresh cilantro
- 1 lime, cut into wedges for serving

Instructions

1. Toast the guajillo chiles briefly in a dry skillet over medium heat until fragrant, about 30 seconds per side; transfer to a bowl and cover with hot water to soften for 15 minutes. Drain and puree with 1/4 cup (60 ml) of the soaking liquid and the chopped tomatoes until smooth; set aside.
2. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat. Add the chorizo and cook, breaking up, until browned and fat renders, about 5 minutes. Remove chorizo with a slotted spoon and set aside, leaving fat in the pot.
3. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. Brown the chicken in batches in the pot, skin-side down first, about 4–5 minutes per side; transfer browned pieces to a plate.
4. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
5. Pour in the tomato-guajillo puree, scraping up any browned bits. Add the chicken stock or water, bay leaves, oregano, cumin, and the reserved chorizo. Return the chicken to the pot and bring to a gentle simmer.
6. Simmer, uncovered, for 20 minutes. Add the potatoes, carrots, and corn pieces; continue to simmer for 10 minutes. Add the green beans and simmer until all vegetables and chicken are tender and cooked through, about 10–12 more minutes. Taste and adjust salt and pepper.
7. Remove bay leaves. Stir in chopped cilantro just before serving. Serve hot with lime wedges to squeeze over the stew and warm tortillas or crusty bread if desired.