Pork Stew from Puebla
Tinga Poblana de CerdoThere are many versions of this special stew from Puebla. If asked, each cook will extol the virtues of her or his family recipe. The stew can be made with pork, beef, or chicken, but chorizo is nearly always included. The stew is topped with sliced avocado and should be accompanied by warm tortillas.
Ingrediënten
Makes 4 servings
- 2 pounds boneless pork shoulder or sirloin, cut into 1-inch pieces
- 1 bay leaf
- ½ teaspoon salt
- ½ pound fresh bulk chorizo or packaged, with casings removed
- 1 large white onion thinly sliced
- 1 large garlic clove minced
- 1 pound medium tomatoes peeled and chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 canned chipotle chiles en adobo seeded and chopped
- 1 teaspoon adobo sauce from the can of chiles
- 8 small cooked red potatoes peeled and quartered
- 1 large avocado Hass variety preferred, peeled and sliced
Instructies
- Put the pork pieces and bay leaf in a saucepan.
- Add water just to the surface of the meat.
- Add the salt.
- Bring to a boil, then lower the heat and simmer until the meat is very tender, 45 to 50 minutes.
- Turn off the heat and reserve the pork in the broth.
- In a large skillet, cook the chorizo, breaking it up into small pieces as it cooks, until it renders its fat and starts to brown, about 5 minutes.
- Remove the chorizo to a bowl and reserve.
- Drain off all but 1 tablespoon of fat from the skillet.
- Add the onion and cook until limp, stirring and scraping the pan bottom, 2 to 3 minutes.
- Add the garlic, tomatoes, oregano, chiles, and adobo sauce.
- Cook, stirring, until the juices reduce and the mixture starts to thicken, about 3 to 4 minutes.
- Transfer the tomato mixture to the pan with the pork.
- Add the reserved cooked chorizo and the cooked potatoes.
- Bring the stew to a boil.
- Reduce the heat to low and simmer, uncovered, 15 minutes to blend the flavors.
- Serve topped with sliced avocado.
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