Tinga Poblana

Ingredients

• 3 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 2 garlic cloves
• 1/4-1/2 onions
• 2 bay leaves
• 2 lbs pork butt or pork shoulder
• 1 lb chorizo sausage
• 1/4 cup oil
• 1 1/2 cups chopped onions
• 2 garlic cloves
• 1/2 lb tomato
• chipotle chile in adobo

Directions

1. 1

   Cut pork into 1 inch squares removing most but not all the fat.

2. 2

   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.

3. 3

   Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.

4. 4

   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.

5. 5

   Mix the pork and chorizo into the sauce; heat completely and serve.

6. 6

   May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.