Shredded Pork Meat Puebla Style
Tinga Poblana is one of many favorite dishes of mine, the spiciness that Chipotle peppers give to it is mouthwatering. You could use beef or a leftover rotisserie chicken instead of the Pork in this recipe.
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups of cooked shredded pork (You can use chicken, even leftover rotisserie style)
- 2 medium Mexican chorizos
- 1 tablespoon of vegetable oil or lard
- 1/2 large onion sliced
- 2 large tomatoes diced
- 1 bay leaf
- 1/2 teaspoon of Mexican oregano
- 1/2 teaspoon of thyme
- 1 small garlic clove finely chopped
- 1/2 cup chicken stock
- 1 canned Chipotle Peppers in Adobo (some of the adobo sauce from the can.)
- Salt and pepper to taste
Instructions
- 1
Add the oil to a saucepan and place over medium heat.
- 2
Remove the chorizo from the casing and fry in the sauce pan making sure to break it up with a wooden spoon until it is browned and crumbly. Remove from pan and drain excess fat leaving one tablespoon of the fat in the pan.
- 3
Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
- 4
Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes or until the tomatoes cook down to a sauce.
- 5
Stir in the chorizo, pork, chipotle, adobo sauce, and crushed herbs. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Mix well to combine the ingredients and crush the chipotle pepper add salt and pepper to taste.