BH&G 3520
From
Dave Drum@1:3634/12 to
All on Wed Aug 4 05:11:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tinga Poblana
Categories: Pork, Chilies, Vegetables, Fruits
Yield: 8 Servings
2 lb Boneless pork shoulder
8 oz Uncooked bulk chorizo
2 md Red potatoes; in 1/2" cubes
1 c Chopped onion
14 1/2 oz Can diced fire-roasted
- tomatoes; undrained
3 Canned chipotles in adobo;
- chopped
1 tb Canned adobo sauce
4 cl Garlic; minced
1 ts Dried thyme leaves; crushed
2 Bay leaves
1 ts Dried Mexican oregano;
- crushed
1/2 ts Salt
1/4 ts Sugar
1 10 ounce package tortilla
- chips
2 Avocados; peeled, thin
- sliced
2 c Crumbled queso fresco
Trim fat from pork shoulder; cut meat in 1" cubes. Set
meat aside. In a large skillet cook chorizo over
medium-high heat for about 8 minutes or until well
browned, using a wooden spoon to break up chorizo as it
cooks. Using a slotted spoon, transfer chorizo to a
double thickness of paper towels to drain.
In a 3 1/2 or 4 quart slow cooker combine chorizo, pork,
potatoes, onion, tomatoes, chipotle peppers, adobo sauce,
garlic, thyme, bay leaves, oregano, salt, and sugar.
Cover and cook on low-heat setting for 8 hours.
Discard bay leaves. Spoon off fat from cooking liquid.
Use two forks to pull meat apart into coarse shreds.
Serve stew mixture with tortilla chips; garnish each
serving with avocado slices and queso fresco.
Makes: 8 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
MMMMM
... I don't mind getting older, but my body is taking it badly
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