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

    Tinga Poblana. Photo by mariposa13

    1/2 Photos of Tinga Poblana

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    CunSwim's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut pork into 1 inch squares removing most but not all the fat.
    2. 2
      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.
    3. 3
      Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
    4. 4
      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.
    5. 5
      Mix the pork and chorizo into the sauce; heat completely and serve.
    6. 6
      May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.

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    Ratings & Reviews:

    • on December 08, 2009

      55

      Very Good recipe we pan fry potatoes cubed and scramble eggs with it and serve in a tortilla with cheddar cheese. Very Very Good!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2009

      55

    • on April 19, 2009

      55

      I had some really good chorizo from a sausage store we go to it's so good and non-greasy I almost ate after the "fry chorizo" step LOL. I had to use the full amount of oil to fry the pork shoulder because there wasn't any grease from the chorizo. Wow this recipe was good! I think I'll use the leftovers for a chorizo and egg type of breakfast. It has the perfect amount of spice! I made tacos out of it last night.

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

    Read All Reviews (5)

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    Nutritional Facts for Tinga Poblana

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 789.1
     
    Calories from Fat 556
    70%
    Total Fat 61.8 g
    95%
    Saturated Fat 20.4 g
    102%
    Cholesterol 166.3 mg
    55%
    Sodium 1613.2 mg
    67%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.9 g
    11%
    Protein 47.4 g
    94%

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