| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Chile, Mexican, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork shoulder roast cubed 1", defatted |
| 1 |
md |
Onion diced |
| 3 |
|
Whole tomato peeled, seeded diced |
| 4 |
|
Whole tomatillos husked, parboil chop |
| 3 |
sl |
Bacon, diced |
| 1 |
|
Piece chorizo |
| 2 |
|
Cloves garlic minced |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Thyme |
| 1/3 |
ts |
Oregano |
| 1 |
|
Whole leaf bay leaf |
| 1 |
|
Whole chipotle pepper, (to taste) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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 won't 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 <waltgray@mnsinc.com> on Jun 09, 1997
A Message from our Provider:
“Give God what’s right — not what’s left.”