1/2 Photos of Tinga Poblana
1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1Cut pork into 1 inch squares removing most but not all the fat.
- 2Put 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.
- 3Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
- 4When 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.
- 5Mix the pork and chorizo into the sauce; heat completely and serve.
- 6May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
Browse Our Top North American Recipes
You Might Also Like...View All North American Recipes
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
- Total Fat 61.8 g
- Saturated Fat 20.4 g
- Cholesterol 166.3 mg
- Sodium 1613.2 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.2 g
- Sugars 2.9 g
- Protein 47.4 g