Tinga Poblana Chili Pork Stew Recipes

TINGA POBLANA: PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO SAUCE

Steps:

• In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
• Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
• In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
• Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
• On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

PORK AND POBLANO GREEN CHILI POT

Steps:

• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

TINGA POBLANA DE POLLO

Steps:

• Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
• Remove from heat and allow the chicken to cool in the water, until you are able to handle it.
• Remove the skin and coarsely shred the meat; set aside.
• Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.
• Remove from heat and add the chicken stock and chipotles.
• Cool; pour into a blender, puree until smooth; Set aside.
• Put the chorizo and onions in a stockpot, cook over medium heat.
• When the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender.
• Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
• Add salt to taste.
• Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.

TINGA POBLANA

Steps:

• Cut pork into 1 inch squares removing most but not all the fat.
• Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
• Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
• When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
• Mix the pork and chorizo into the sauce; heat completely and serve.
• May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.

TINGA POBLANA (CHILI PORK STEW)

Steps:

• Heat lard or oil in large heavy skillet brown pork by handfuls and lightly sprinkle with salt. Transfer pork to Dutch oven as cooked when browned, barely cover pork with water (about 2 cups). Simmer, covered, over low heat for 40 minutes or until pork is almost tender. In fat remaining in skillet, sauté sausage push to one side. Sauté onions and garlic until limp add tomatoes, cumin, oregano, jalapeno peppers, sugar, and pepper to taste. Cook about 5 minutes. In Dutch oven, add enough water to remaining juice to make 2 cups. Skim off any fat from meat mixture. Add sausage mixture to pork and mix well taste for seasonings. Add potatoes. Cover and simmer until meat and potatoes are tender, about 45 minutes. To serve, garnish with tomato wedges and green olives.

TINGA POBLANA (CHILI PORK STEW)

Steps:

• 1. Heat lard or oil in large heavy skillet brown pork by handfuls and lightly sprinkle with salt. Transfer pork to Dutch oven as cooked when browned, barely cover pork with water (about 2 cups). Simmer, covered, over low heat for 40 minutes or until pork is almost tender. 2. In fat remaining in skillet, sauté sausage push to one side. Sauté onions and garlic until limp add tomatoes, cumin, oregano, jalapeno peppers, sugar, and pepper to taste. Cook about 5 minutes. 3. In Dutch oven, add enough water to remaining juice to make 2 cups. Skim off any fat from meat mixture. Add sausage mixture to pork and mix well taste for seasonings. Add potatoes. Cover and simmer until meat and potatoes are tender, about 45 minutes. To serve, garnish with tomato wedges and green olives.