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    You are in: Home / Recipes / Pueblana Tinga Recipe
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    Pueblana Tinga

    Pueblana Tinga. Photo by Sue Lau

    1/2 Photos of Pueblana Tinga

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    SusieQusie's Note:

    Using leftover roast pork or chicken, this spicy stew can be served over steamed white or brown rice or as sandwiches in warmed,scooped out French rolls or bolillos (Mexican rolls). Add avocado slices, red onion slices and a mild white cheese to garnish either the stew or the sandwich.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
    2. 2
      Peel the tomatoes, cut in half horizontally and squeeze out seeds.
    3. 3
      Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
    4. 4
      Heat olive oil in a skillet. Add onions and sauté for 5 minutes until softened. Remove and set aside
    5. 5
      Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
    6. 6
      Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
    7. 7
      Simmer for 20 minutes.
    8. 8
      Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
    9. 9
      If the mixture seems dry, add 1/2 cup beef or chicken broth or water.

    Ratings & Reviews:

    • on January 18, 2012

      Way. Too. Spicey.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009

      45

      I made this a couple weeks ago and I forgot to rate it. THis was so declicious. The recipe did not stated what to do with the cinnamon or the cloves so I came up with my own version. I blended the tomatoes, garlic, chipotles, adobo, 1/4 cup cooking liquid from the pork and ground cloves in the blender to make the sauce. I omitted the cinnamon completely. THanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008

      55

      This made an excellent version of Tinga Poblana which also is very good served on crisp tortillas with garnishes of avocado and the like. We all loved this! Thanks for sharing. ~Lorie

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pueblana Tinga

    Serving Size: 1 (382 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 10040.6
     
    Calories from Fat 4584
    45%
    Total Fat 509.3 g
    783%
    Saturated Fat 100.0 g
    500%
    Cholesterol 3782.7 mg
    1260%
    Sodium 3430.4 mg
    142%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 5.2 g
    21%
    Sugars 11.8 g
    47%
    Protein 1262.3 g
    2524%

    The following items or measurements are not included:

    adobo sauce

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