From shining_one_wh@NOSPAMhotmail.com Mon Feb 3 10:58:01 2003 Date: Wed, 29 Jan 2003 03:12:42 +0000 (UTC) From: jacqui{JB} Newsgroups: rec.food.recipes Subject: Tinga Poblano -- Savory Shredded Pork Followup-To: rec.food.cooking, rec.food.recipes > From: seesawheaven > I found Boston Butt Pork roast for .77 cents a pound > and have a couple in the freezer. I'd like to make it > mexican, on top of the stove. A meat and sauce stew > for filling tortillas. Verde, maybe? Thanks Perhaps this will be of interest -- from Diana Kennedy's book "Recipes from the Regional Cooks of Mexico" (my Mexican food bible since I moved from San Diego CA to Denmark). We use it for soft tacos/burritos made at-table; and at some point I intend to make chimichangas with it. It received rave reviews from my husband's european colleagues (from all over Europe), who'd never had Mexican food before (we hosted an all-Mexican food dinner for about a dozen in early December). Tinga Poblano -- Shredded Savory Pork Makes enough for about 12 tostadas On every restaurant menu in Puebla you will find tostadas de tinga -- tortillas fried crisp and topped with this savory pork. It can, of course, be served as a main dish and goes very well, although untypically, with white Mexican rice (arroz blanco). The "Diccionario de Aztequismos" translates tinga as "vulgar" or "disorder." A very tasty disorder, I must say! 1 pound boneless stewing pork, cut into 1-inch cubes 1/2 teaspoon salt, or to taste [don't omit the salt!] 1/2 pound chorizos 1 pound tomatoes, peeled and chopped [it's fine with canned, but *much* better with fresh] 1 small white onion, roughly sliced 1/8 teaspoon thyme 1/8 teaspoon oregano 1 bay leaf (2 to 3 Mexican) 3 canned chiles chipotles en vinagre or en adobo, cut into strips [I use en adobo, since that's all I can get here] 2 tablespoons liquid or sauce from the canned chilies Garnish: 1 avocado, sliced thinly 1 cup shredded lettuce Cover the pork cubes with water, add salt, and bring to a boil, then lower the flame and simmer until tender -- about 40 minutes. Let the pork cook off in the broth for a short period, then drain, reserving the broth, and shred the meat fine. Skin the chorizos, crumble the meat into a frying pan and cook over low heat until the fat has rendered out. Remove the chorizo pieces from the pan and set aside. Take out all but 2 tablespoons of the fat in the pan. Add the tomatoes and onions to the pan and fry over a fairly high flame for about 5 minutes, stirring the mixture well and scraping the bottom of the pan from time to time. Add the shredded pork, fried chorizo, thyme, oregano, bay leaf, chilies, liquid or sauce from the chili can, and 1/2 cup of the reserved broth to the tomato sauce [you can freeze any leftover pork broth to use in other dishes]. Adjust the seasoning and let the mixture cook and season for about 10 minute, stirring it well from time to time. It should be moist but not too liquid. Use as a topping for tostadas, garnishing with the avocado and shredded lettuce. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.