Pork Puebla-style recipe (tinga poblana)

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  • Cuisine: Mexican
  • Serves 4–6

Ingredients

1 small onion, finely chopped
1 clove garlic
2 tbsp olive oil
1 tbsp fresh oregano, chopped
1 can tomatoes
1 tbsp tomato paste
170g chorizo sausage (whole)
400g pork leg, cut into 5 cm cubes
2 potatoes, diced
1½ cups chipotle sauce*
1 cup chicken stock
1 bay leaf
Salt
Shredded lettuce, to garnish
1 avocado
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Preparation

Fry onion and garlic in the oil until semitranslucent. Add the oregano, tomatoes and tomato paste, cooking for a further minute. Add ½ cup of the chicken stock and let simmer for 3 minutes.

While simmering, fry the chorizo in a griddle or heavy frying pan. When brown, set aside, keeping the excess fat in the pan. Add the pork cubes to this oil and fry until brown. To the tomato mixture, add the diced potatoes, chipotle sauce, pork and chorizo. Then pour in the remaining chicken stock, bay leaf and the salt. Cook over a low heat for 1 hour, or until pork is tender.

Place pork onto a serving dish and arrange the lettuce around the meat. Slice the avocado and arrange in a ‘star‘ shape on top of the meat.

Serve with hot tortillas and a green salad.

*To make the chipotle sauce, place 1 small tin of chipotle chillies, 1 cup water, 1 garlic clove, 1/4 onion and salt in the jug of a blender. Process until relatively smooth.

If you enjoyed this Pork Puebla-style recipe (tinga poblana) then browse more Mexican recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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