Tinga poblana

Tinga poblana

Pork puebla style

By
From
My Abuela's Table
Serves
4-6

Ingredients

Quantity Ingredient
1 small onion, finely chopped
1 garlic clove
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tin tomatoes
1 tablespoon tomato paste
170g chorizo sausage, (whole)
400g pork leg, cut into 5 cm cubes
2 potatoes, diced
1 1/2 cups * salsa de chipotle [rid:6661]
1 cup chicken stock
1 bay leaf
salt
shredded lettuce, for garnish
1 avocado

Method

  1. Fry onion and garlic in the oil until semi-translucent. Add the oregano, tinned tomatoes and tomato paste, cooking for a further minute. Add ½ cup of the chicken stock and let simmer for 3 minutes.
  2. While simmering, fry the chorizo in a griddle or heavy frying pan. When brown, set aside, keeping the excess fat in the pan. Add the pork cubes to this oil and fry until brown.
  3. To the tomato mixture, add the diced potatoes, chipotle sauce, pork and chorizo. Then pour in the remaining chicken stock, bay leaf and the salt.
  4. Cook over a low heat for 1 hour, or until pork is tender.
  5. Place pork onto a serving dish and arrange the lettuce around the meat. Slice the avocado and arrange in a ‘star‘ shape on top of the meat.
  6. Serve with hot tortillas and a green salad.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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