Puebla Chicken and Potato Stew

Ingredients

• 2 lb chicken thighs (with skin and bone)
• 6 cups water
• 1 large white onion, quartered
• 2 teaspoons salt
• 2 garlic cloves (not peeled)
• 1 (14-oz) can whole tomatoes in juice
• 4 teaspoons chopped canned chipotle chiles in adobo*
• 1 teaspoon dried oregano (preferably Mexican)
• 1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped
• 1 tablespoon vegetable oil
• 1 lb boiling potatoes
• 2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)
• Accompaniments: avocado slices; warm corn tortillas

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