Tinga Poblano Recipe. Delicious shredded pork in a rich chipotle tomato sauce. This Tinga can be used to make tacos, tortas, or just eat it straight out of the bowl.

1. In a large stockpot place the pork butt and cover with water.
2. Bring to a boil and add the bay leaf, garlic, and salt.
3. Lower to a simmer and cook for 1 hour or until the meat is fork tender and shreds easily. Remove from the heat and allow to cool in its juices.
4. Remove the pork from its juices and shred with your hands or using a fork.
5. Heat a saucepan over medium heat. Add the chorizo and break up with a spatula into tiny pieces. Sauté for 2 minutes.
6. Add the onion and garlic. Sauté until the onion is translucent.
7. Stir in the tomato puree, chipotle chile, and the chipotle chile juice.
8. Add the shredded pork and Italian parsley. Mix well. Bring to a boil and lower to a simmer. Cook uncovered for 10 minutes.
9. Serve on tortillas with avocado slices and cotija cheese.

Tinga Poblano Recipe. Delicious shredded pork in a rich chipotle tomato sauce. This Tinga can be used to make tacos, tortas, or just eat it straight out of the bowl.

MichaelSog

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