Pork Tinga

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Adapted from Rick Bayless

  • 1 ¼ – 1 ½ lbs boneless pork shoulder, cut into 1 ½ inch cubes
  • ¼ tsp dried marjoram
  • ¼ tsp dried thyme
  • 3 bay leaves
  • ¾ lb red skin potatoes, cut into ½ inch cubes
  • Vegetable oil
  • 1 fresh Chorizo
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • One 28-oz can fire roasted tomatoes, drained and chopped
  • 2 chipotle chiles, seeds removed and minced, plus 4 tsp of the adobo sauce from the can
  • Salt and sugar for seasoning
  • Avocado, queso fresco, and tortillas for serving

1:45 before you want to eat – place the pork, marjoram, thyme, bay leaves, and about 4 cups of salted water in a large saucepan.  Bring to a simmer and cook, partially covered, until the meat is tender (about 45 minutes).  Use a slotted spoon to remove the pork from the broth and transfer to a plate.  Skim the fat from the broth.  When the meat is cool enough to handle, tear it into small pieces.

While the pork is cooking – cook the potatoes in a pot of boiling salted water until just tender – about 8 minutes.  Drain thoroughly.

40 minutes before you want to eat – heat some vegetable oil in a large, deep skillet.  Add the chorizo and cook for about 10 minutes, stirring and breaking-up large clumps with a wooden spoon.  Transfer to a plate.

30 minutes before you want to eat – add the pork and onion to the skillet (with the fat from the chorizo) and cook until well browned – 10 minutes or so.  Add the garlic and cook for another minute.  Add the tomatoes and chorizo and cook for about 5 minutes.  Add the potatoes, chipotles, adobo sauce, and about 1 ½ cups of the pork broth.  Simmer for about 10 minutes.  Season with salt and some sugar.  Serve immediately with tortillas, avocado, and queso fresco.


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