Tinga Poblano
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewTinga Poblano Recipe. Delicious shredded pork in a rich chipotle tomato sauce. This Tinga can be used to make tacos, tortas, or just eat it straight out of the bowl.
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Ingredients
| Pork | ||
| pork butt | 2 lbs | |
| water | 12 cups | to cover pork |
| bay leaf | 4 | |
| garlic clove | 6 | |
| salt | 2 Tbsps | |
| Sauce | ||
| chorizo - mexican | 1/2 lb | removed from casing |
| onion | 2 | chopped |
| garlic clove | 4 | chopped |
| tomato puree | 4 cups | |
| chipotle chile (canned) | 4 | cut into small strips |
| chipotle chile juice | 1/4 cup | to taste |
| Italian parsley | 1/4 cup | chopped |
| Topping | ||
| avocado | 2 | sliced |
| cotija cheese | 1/2 lb | crumbled |
Directions
- In a large stockpot place the pork butt and cover with water.
- Bring to a boil and add the bay leaf, garlic, and salt.
- Lower to a simmer and cook for 1 hour or until the meat is fork tender and shreds easily. Remove from the heat and allow to cool in its juices.
- Remove the pork from its juices and shred with your hands or using a fork.
- Heat a saucepan over medium heat. Add the chorizo and break up with a spatula into tiny pieces. Sauté for 2 minutes.
- Add the onion and garlic. Sauté until the onion is translucent.
- Stir in the tomato puree, chipotle chile, and the chipotle chile juice.
- Add the shredded pork and Italian parsley. Mix well. Bring to a boil and lower to a simmer. Cook uncovered for 10 minutes.
- Serve on tortillas with avocado slices and cotija cheese.
Notes
Tastes even better the next day.