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
Provided by Geoffry Le Cher
Categories Pork
Time 2h30m
Number Of Ingredients 20
Steps:
- 1. Place 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.
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Chicken Flex
[email protected]This tinga poblana is the perfect dish to warm you up on a cold day.
Gontse Black
[email protected]I can't wait to make this tinga poblana for my next party.
Syed haider Naqvi
[email protected]This tinga poblana is a must-try for any Mexican food lover.
Mustafa Anwari
[email protected]I would give this tinga poblana recipe 10 stars if I could!
oxillia kakingwe
[email protected]This is the best tinga poblana recipe I've ever tried!
Ashi Ashar
[email protected]I'm definitely going to be making this tinga poblana again soon.
Betty Lucero
[email protected]This tinga poblana is the perfect dish to serve with rice and beans.
Shumaila chino
[email protected]The sauce in this tinga poblana is so creamy and flavorful.
carly Juarez
[email protected]I love the smoky flavor that the chipotle peppers add to this dish.
Nina Villegas
[email protected]This recipe is a great way to use up leftover chicken.
Abdallah Touaibia
[email protected]I made this tinga poblana for a potluck, and it was a huge success. Everyone loved it!
Njabulo Jali
[email protected]I'm not a big fan of spicy food, but this tinga poblana was still delicious. The spice level is just right.
taimoor khan kakar
[email protected]This tinga poblana is the perfect comfort food. It's hearty and filling, and the flavors are so warm and inviting.
Sackeus Simaneka
[email protected]I love that this recipe uses simple ingredients that I can easily find at my local grocery store.
Amanda Rios
[email protected]I've made this tinga poblana recipe several times, and it's always a hit with my family and friends. The chicken is tender and flavorful, and the sauce is rich and creamy.
Khedija Ali
[email protected]This tinga poblana recipe is a keeper! It's easy to make, and the flavors are amazing. I especially love the smoky flavor from the chipotle peppers.