tinga pueblana
Back in August of last year my wife and I celebrated the anniversary of the completion of the Panama Canal (it takes so little for us to come up with an excuse for a celebration) so I did a Panamanian-themed culinary day and the Tinga Pueblana won the Star. Viva la pig! - Geoffry
prep time
2 Hr
cook time
30 Min
method
Slow Cooker Crock Pot
yield
Easily feeds 6-8
Ingredients
- FOR TINGA...
- 1 pound russet potato, peeled and diced
- 2-3 pounds pork loin
- 1/2 - onion
- 1 - onion, chopped
- 2 cloves garlic, smashed
- 2 - bay leaves, dried
- 12 ounces raw chorizo, casing removed and crumbled
- 28 ounces canned diced tomatoes
- 2 - chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- xxx - salt to taste
- FOR SERVING...
- 16 - corn or flour tortillas
- xxx - lime wedges
- 1-2 - avocado, halved, pitted, peeled and sliced
- 1 cup fresh cilantro leaves, roughly chopped
- 2 - serrano peppers, chopped
How To Make tinga pueblana
-
Step 1Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside. Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside. In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes. While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve). To Serve: Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Scatter the serrano on top of the pork. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.
- 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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