Tinga Poblano -- Savory Shredded Pork
Category: Pork
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 pound boneless stewing pork, cut into 1-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/2 pound chorizo sausage
- 1 pound tomatoes, peeled and chopped
- 1 small white onion, roughly sliced
- 1/8 teaspoon thyme
- 1/8 teaspoon oregano
- 1 bay leaf
- 3 canned chiles chipotles en vinagre or en adobo, cut into strips
- 2 tablespoons liquid or sauce from the canned chiles
***Garnish***
- 1 avocado, sliced thinly
- 1 cup shredded lettuce
Cover the pork cubes with water, add salt, and bring to a boil, then lower the flame and simmer until tender, about 40 minutes. Let the pork cook off in the broth for a short period, then drain, reserving the broth, and shred the meat fine. Skin the chorizos, crumble the meat into a frying pan and cook over low heat until the fat has rendered out. Remove the chorizo pieces from the pan and set aside. Take out all but 2 tablespoons of the fat in the pan. Add the tomatoes and onions to the pan and fry over a fairly high flame for about 5 minutes, stirring the mixture well and scraping the bottom of the pan from time to time. Add the shredded pork, fried chorizo, thyme, oregano, bay leaf, chilies, liquid or sauce from the chili can, and 1/2 cup of the reserved broth to the tomato sauce (you can freeze any leftover pork broth to use in other dishes). Adjust the seasoning and let the mixture cook and season for about 10 minute, stirring it well from time to time. It should be moist but not too liquid. Use as a topping for tostadas, garnishing with the avocado and shredded lettuce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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