Tinga Poblana

Tinga Poblana

Time: 1 hrs 30 mins


  • 3 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 garlic cloves
  • 1/4-1/2 onion
  • 2 bay leaves
  • 2 lbs pork butt or 2 lbs pork shoulder
  • 1 lb chorizo sausage
  • 1/4 cup oil
  • 1 1/2 cups chopped onions
  • 2 garlic cloves
  • 1/2 lb tomato
  • chipotle chile in adobo


  • 1 Cut pork into 1 inch squares removing most but not all the fat.
  • 2 Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
  • 3 Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
  • 4 When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
  • 5 Mix the pork and chorizo into the sauce; heat completely and serve.
  • 6 May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
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