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.

SERVINGS

2 people

COURSE

Antojitos

TOTAL TIME

30 mins

CUISINE

Mexico

– Add the oil to a saucepan and place over medium heat.

Instructions

1

– 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.

Instructions

2

– Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.

Instructions

3

– 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.

Instructions

4

– 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. 

Instructions

5