Pork Stew with Chipotle Chilies (Tinga Poblana)
Tinga is a classic regional dish in Puebla. This tasty concoction of highly seasoned pork is also shredded and used as a topping for tostadas and as a filling for tacos and tortas.
- 2 lb. boneless pork shoulder, excess fat removed, meat cut into 1-inch cubes
- 2 white onions, 1 thinly sliced and 1 finely chopped
- 3 whole garlic cloves, plus 3 garlic cloves, chopped
- 1 tsp. sea salt, plus more, to taste
- 2 Tbs. safflower or canola oil
- 1/4 lb. good-quality chorizo, crumbled
- 1 can (14 1/2 oz.) chopped tomatoes
- 1 tsp. dried oregano, preferably Mexican
- 1 tsp. dried thyme
- 3 bay leaves
- 4 chipotle chilies in adobo, chopped
- 1 tsp. sugar (optional)
- 2 firm avocados, preferably Haas, pitted, peeled and sliced
In a saucepan, combine the pork, half of the onion slices and the whole garlic cloves. Add water to cover and the 1 tsp. salt. Bring to a boil over high heat, skimming off any foam from the surface. Reduce the heat to medium-low and simmer, uncovered, until the meat is tender, about 1 1/2 hours. Transfer the pork to a bowl; reserve the broth.
In a fry pan over medium heat, warm the oil. Add the chorizo and fry, stirring often, until just cooked through, about 5 minutes. Add the chopped onion and chopped garlic and sauté for about 5 minutes. Remove any excess oil.
Add the pork, tomatoes, oregano, thyme, bay leaves and chilies to the fry pan. Cook, stirring occasionally, for about 15 minutes, adding up to 1 cup of the broth to keep the mixture moist. Season with salt and a little sugar, if needed, to mellow the dish. Remove the bay leaves and discard.
Ladle the stew into bowls and garnish with the avocados and the remaining onion slices. Serves 8 to 10, with leftovers.