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Pulled Chicken with a Stew of Black Beans, Ancho Poblano Chili and Tomato with Soft Tacos and Salad |
I love Mexican food and after my travels there I try to incorporate Mexican-style dishes into my cooking repertoire as often as I can. This dish brings together classic pantry elements in a practical, any-night of the week format. Pulled chicken forms the base, supported by a structured stew of black beans, ancho‑poblano chili and tomato. Nothing is overpowering, and the components work together without needing complex preparation.
The chicken is cooked until tender enough to shred, then folded through with the beans into the tomato mixture. This approach ensures the protein absorbs the flavours rather than sitting on top of them. The stew itself is 'dry' and designed to be robust but not heavy or sloppy, making it suitable for both tacos and lighter accompaniments.
Ancho Poblano chili is perhaps better known as the chili that is found in chili chocolate. Ancho Poblano chili has a lovely deep raisaney chocolatey smell and flavor that's quite different to other fresher-tasting chili. They can be bought dried and last for ages so well worth the purchase. Once you've got them, you'll find lots of recipes to use them in or replace with zingy chili if preferred.
Soft tacos are far superior to processed hard shell in my opinion. Their lovely corny-flavored base keeps the dish authentic yet allows the chicken stew to stand out while keeping the meal adaptable for different preferences. A simple salad on the side adds freshness and texture, rounding out the meal.
Fresh can be used if they are cheap enough, but here I've used canned tomatoes because in New Zealand they are generally significantly cheaper than fresh when out of season. I grow my own tomatoes, but my garden isn't big enough to grow enough to last the whole year, and our summer season is quite short and unpredictable these days.
I've found this recipe fits well into a batch‑cooking routine. The stew holds its structure when reheated, and the pulled chicken remains tender. It can be portioned for lunches, used as a filling for wraps, or served traditionally with tacos for a straightforward dinner option. Be sure to keep the stew chilled and if re-heating ensure it's re-heated properly.
For readers looking for a Mexican‑style dish that is authentic and full of flavour, this is a practical choice. The ingredients are accessible, the method is streamlined, and the final result is versatile enough for family meals or casual entertaining.
Ingredients:
(Serves 4-5)
500-600 grams boneless skinless chicken breasts
2 dried Ancho Poblano chili, deseeded
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1 x carrot, peeled and grated
1 stick celery, sliced finely
1 can plain chopped tomatoes
1 can black beans in brine, drained but brine reserved
1 tsp ground coriander
Ground sea salt and black pepper
Olive oil
Soft tacos
Method
Heat a frypan to medium‑hot and dry‑toast the ancho poblano chili for about 30 seconds on each side. Transfer to a small bowl and cover with hot water to soften.
Add olive oil to the pan and sear the chicken on both sides keeping the lid on. Cook just until the chicken is done and still juicy. Remove from the pan and set aside.
Using the same pan, add a little more olive oil and sauté the onion, garlic, carrot, celery and ground coriander for a few minutes until softened. Keeping the lid on helps retain moisture.
Reduce the heat to medium‑low, add the chopped tomatoes and stir through. Remove from the heat and allow the mixture to cool with the lid off.
While the tomato base is cooling, shred the chicken.
Transfer the tomato mixture to a blender and blend until smooth. If you don’t have a blender, the sauce can remain as is and will still taste great. If the tomato sauce tastes sharp add a pinch or two of sugar to balance the flavor.
Return the sauce to the pan over low heat. Add the shredded chicken and black beans, along with a couple of dessertspoons of the reserved bean brine. Simmer with the lid off to reduce excess moisture and keep the stew on the drier side.
Warm or reheat the tacos in a dry pan according to the packet instructions, then keep them wrapped in a clean tea towel until serving.
Serve with a simple garden salad and sliced avocado.
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