tinga poblano
(1 rating)
Very traditional Mexican recipe. Everybody loved it! You can make it spicy hot or not.
►
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For tinga poblano
-
2 lbpork loin, boneless
-
1onion sliced thin
-
2large tomatoes chopped (canned roasted tomatoes are great)
-
1bay leaf
-
1/2 tsporegano
-
1/2 tspthyme
-
1/2 cchopped cilantro separated
-
2 clovegarlic chopped (from jar is fine)
-
1/2 cchicken stock, light
-
1 lbchorizo - loose
-
1 canadobo with chilis
-
1avocado sliced sprinkled with lime juice
-
1/4 clime juice
-
1/2 lbmonterey jack cheese
How To Make tinga poblano
-
1place pork loin in a skillet sprayed with PAM and brown all sides, cooking for about 6 minutes
-
2place Chorizo (mexican sausage) in a pan, breaking it up until cooked.
-
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.
-
4place the pork loin on a cutting board and slice diagonally. Add half to the sauce you have made.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT