tinga poblano
Very traditional Mexican recipe. Everybody loved it! You can make it spicy hot or not.
prep time
20 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 2 pounds pork loin, boneless
- 1 - onion sliced thin
- 2 - large tomatoes chopped (canned roasted tomatoes are great)
- 1 - bay leaf
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup chopped cilantro separated
- 2 cloves garlic chopped (from jar is fine)
- 1/2 cup chicken stock, light
- 1 pound chorizo - loose
- 1 can adobo with chilis
- 1 - avocado sliced sprinkled with lime juice
- 1/4 cup lime juice
- 1/2 pound monterey jack cheese
How To Make tinga poblano
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Step 1place pork loin in a skillet sprayed with PAM and brown all sides, cooking for about 6 minutes
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Step 2place Chorizo (mexican sausage) in a pan, breaking it up until cooked.
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Step 3drain most fat from the cooked chorizo and add the sliced onion and garlic. cook approx. 5 minutes and add tomatoes 1/2 the cilantro, the spices plus the chicken stock, allow to simmer.
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Step 4place the pork loin on a cutting board and slice diagonally. Add half to the sauce you have made.
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Step 5Add 1/4 cup adobo sauce and 1 or 2 peppers (seeds and all) to the sauce, mashing them as you add them. You may add more peppers for how hot you like it.
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Step 6plate the sauce, lay the pork slices on top, garnish with avocado slices & cilantro and lime slice. Add slices of a chunk of jack cheese. Add S&P as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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