TINGA POBLANA
This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for.
Provided by CunSwim
Categories Mexican
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut pork into 1 inch squares removing most but not all the fat.
- Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
- Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
- When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
- Mix the pork and chorizo into the sauce; heat completely and serve.
- May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
Nutrition Facts : Calories 789.1, Fat 61.9, SaturatedFat 20.5, Cholesterol 166.3, Sodium 1613.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.9, Protein 47.5
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