Tinga Poblana

Ready in 1 hour

Try this Tinga Poblana recipe, or contribute your own. "Mexican" and "Chilis" are two of the tags cooks chose for Tinga Poblana.

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Ingredients

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1 Whole leaf bay leaf
1 Whole chipotle pepper, (to
salt and pepper; to taste
1 md Onion diced
1/4 ts Thyme
3 Whole tomato peeled, seeded
2 lb Pork shoulder roast cubed
4 Whole tomatillos husked,
1/4 ts Marjoram
1/3 ts Oregano
3 sl Bacon, diced
1 Piece chorizo
2 Cloves garlic minced

Original recipe makes 6 Servings

Servings  

Preparation

One of my favorite dishes using chiles chipotles is Tinga Poblana, from Puebla in Mexico. Tinga poblana is one of those very Mexican dishes. It is to pork what mole poblano is to turkey or chicken. The very best tinga poblana has a deep smokey flavor which comes from both the chipotles and from the chorizo. Without the chiles and sausage, the dish just wont be the same. There are few things in the world better than this in a warm tortilla, with a bit of beans, rolled up in a taco. Remove the casing from the chorizo, break up the meat and place in a dutch oven, along with the bacon. Fry until most of the fat is rendered. Remove all but 2 Tb grease. Add the onion and garlic, and saute until limp. Add the tomatoes, chiles and spices, and cook for about 5 min. Add the pork, stir well, cover tightly and cook over medium low heat until done, approximately 1 1/2 hours. Watch carefully to see that it does not cook dry. If the sauce is too thick, add a little water. * Chiles chipotles are available canned in Mexican food stores. The best to use are those in adobo, as they have a slightly smokey flavor. J. F. "Fritz" Schwaller, Associate Dean schwallr@acc.fau.edu Recipe by: J. F. "Fritz" Schwaller Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray on Jun 09, 1997

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