Last updated on September 20th, 2017
Wow…look at that title. Almost make it into a paragraph 🙂 This dish actually has three different type of meats: Pork, Beef and Chorizo. Chorizo was also something new to me. Well, not exactly new-new. I don’t know if I’ve said it before or not, Food Network is pretty much the only show I watch on TV most of the time ;b and I learned so many different ingredients from there and Chorizo is one of the type of sausages that I’ve heard more and more these days. It’s becoming more common now too in North America.
Tinga Poblana is a favorite dish in Puebla, East-Central of Mexico. Tinga Poblana is also used as topping for crispy tostadas. And you probably have already guessed what we ate it with 🙂 hint..hint….start with a R.
This will be the last Mexican dish I cook for now, but don’t be surprised if you see more every now and then.
SHREDDED PORK AND BEEF WITH CHIPOTLE AND TOMATES VERDES/ TINGA POBLANO (6 servings)
8 oz boneless lean pork, cut into big chunks
1 lb beef flank, cut into big chunks
2 bay leaves
2 cloves garlic
1 lb chorizo or other spicy sausage
1 onion, coarsely chopped
1 clove garlic, minced
1 1/2 lg ripe tomatoes, peeled and coarsely chopped
8 oz tomates verdes/tomatillo, husks removed and finely sliced
1/2 tsp dried oregano
1 small sprig marjoram
1 small sprig thyme
1/4 tsp freshly ground pepper
1/4 cup pickled chile chipotle juice
3 pickled chiles chipotes, cut into strips
1. Place the meat in a large pot or Dutch oven and cover with cold water. Bring to a boil over high heat and skim the surface. Lower the heat and add the bay leaves, garlic cloves and 1 tsp salt. Cover and cook over low heat for 1 hour or until the meat is tender. Let cool in the stock, then drain, reserving the stock. Shred the meat and set aside.
2. Remove the casing from the chorizo and cut into large chunks. Place in a skillet and fry over medium heat without oil until lightly browned and some of the fat has been rendered. Remove and set aside. Add the onion and minced garlic to the skillet and saute for 2 minutes. Add the tomatoes, tomates verdes, oregano, marjoram, thyme, pepper and 1 Tbsp salt. Simmer over low heat for 5 minutes, stirring occasionally. Add the chipote juice and stir
3. Add the shredded meat to the skillet, stir well and add 1 cup of the reserved stock. Add the chorizo, cover and cook over low heat for 15 minutes. if the sauce is too thick, add more stock
4. Serve hot, garnished with chile strips
NOTE: If you don’t use up the stock, put it in the container and keep it for other use. I find the stock is very flavorful. I used some to cook my daughter’s porridge and rice and she loves it.