Tinga Poblana

Recipe by CunSwim
READY IN: 1hr 30mins




  • 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.