Smoky Chipotle Pork Skillet — Tinga Poblana de Cerdo
Pueblan skillet of pork shoulder shredded and simmered in smoky chipotle-tomato sauce with onion and oregano until thick and glossy, served with warm corn tortillas, avocado, and crema.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g pork shoulder into 4cm cubes. Chop 4 medium tomatoes rough. Mince 4 garlic cloves. Thinly slice 1 white onion. Finely dice 60g white onion for topping. Slice 120g avocado. Crumble 60g queso fresco. Chop 1/4 cup cilantro. Blend chopped tomatoes with 4 chipotle chiles, 2 tbsp adobo sauce, 1 tsp oregano, 0.5 tsp cumin, 1 tsp salt until smooth.
Simmer
Place pork cubes, 1 tsp salt, 2 bay leaves, 1/2 onion in a large saucepan with water covering by 2cm. Simmer over medium-low covered 35 minutes until fork-tender. Drain, reserve 360ml cooking liquid, shred pork coarsely with two forks.
Saute
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Add sliced onion, cook 6 minutes stirring until softened and lightly caramelised. Add minced garlic, cook 30 seconds until fragrant.
Build
Pour tomato-chipotle sauce into the skillet, cook over medium-high 5 minutes stirring until colour deepens to brick red and sauce thickens. Add shredded pork and reserved cooking liquid, reduce to medium-low, simmer 10 minutes stirring occasionally until glossy and clinging to meat.
Char
While tinga simmers, char 6 corn tortillas over a flame or in a dry skillet over medium-high 20 seconds per side until pliable with dark spots.
Plate
Transfer tinga to a serving bowl or divide between plates. Top with avocado slices, 60g crema, queso fresco, diced onion, and cilantro. Serve with charred tortillas alongside, lime wedges on the side for guests to assemble at table.
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