Puebla Chicken & Potato Stew, Native American

Step 1: Bring chicken, broth, 2 onion quarters, 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.

Step 2: Transfer chicken to a plate, reserving broth with onion.

Step 3: When cool enough to handle, coarsely shred chicken, discarding skin and bones.

Step 4: 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.

Step 5: Peel garlic and transfer with onion to a blender.

Step 6: Add tomatoes with juice, chilies, and oregano, then purée until smooth.

Step 7: Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat,

Step 8: Stirring, until fat is rendered, about 2 minutes.

Step 9: Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Step 10: Potatoes, cut into 3/4-inch pieces, then add to reserved broth. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.

Step 11: Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use).

Step 12: Stir in chicken and simmer 10 minutes.