Yield: 6 Servings
|2 pounds||Pork shoulder roast cubed 1", defatted|
|1 medium||Onion diced|
|3||Whole tomato peeled, seeded diced|
|4||Whole tomatillos husked, parboil chop|
|3 slices||Bacon, diced|
|2||Cloves garlic minced|
|1||Whole leaf bay leaf|
|1||Whole chipotle pepper, (to taste)|
|Salt and pepper to taste|
One of my favorite dishes using chiles chipotles is Tinga Poblana, from Puebla in Mexico. Tinga poblana is one of those very Mexican dishes. It is to pork what mole poblano is to turkey or chicken. The very best tinga poblana has a deep smokey flavor which comes from both the chipotles and from the chorizo. Without the chiles and sausage, the dish just won't be the same. There are few things in the world better than this in a warm tortilla, with a bit of beans, rolled up in a taco. Remove the casing from the chorizo, break up the meat and place in a dutch oven, along with the bacon. Fry until most of the fat is rendered. Remove all but 2 Tb grease.
Add the onion and garlic, and saute until limp. Add the tomatoes, chiles and spices, and cook for about 5 min. Add the pork, stir well, cover tightly and cook over medium low heat until done, approximately 1½ hours. Watch carefully to see that it does not cook dry. If the sauce is too thick, add a little water. * Chiles chipotles are available canned in Mexican food stores. The best to use are those in adobo, as they have a slightly smokey flavor. J. F. "Fritz" Schwaller, Associate Dean schwallr@...
Recipe by: J. F. "Fritz" Schwaller Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@...> on Jun 09, 1997