Tinga Poblana

Name: Tinga Poblana
Ingredients: 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 tomatoes; chipotle chile in adobo

14 ingredients

6 steps

Ingredients

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 tomatoes
chipotle chile in adobo

Directions

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.