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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  cups water
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1  teaspoon oregano
• 2  garlic cloves
• 1⁄4-1⁄2 onion
• 2  bay leaves
• 2  lbs  pork butt or 2  lbs  pork shoulder
• 1  lb chorizo sausage
• 1⁄4 cup  oil
• 1 1⁄2 cups  chopped onions
• 2  garlic cloves
• 1⁄2 lb tomatoes
•  chipotle chile in adobo

Directions

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