My pork & potato tinga recipe is a quick weeknight version of the classic. I've attached two absolutely amazing, lengthy versions at the bottom of this page. But I have to say, I LOVE this dish. And I love sharing a one pot meal with my family with a pile of hot tortillas nearby. Variations include: Chicken/Potato, Shredded pork...top with chorizo..Keeping the potato in the dish makes it especially "comforting" to me :)
Ingredients:
1/2 lb Boneless Country Style Pork (diced, seasoned & fried)
1/2 onion, chopped
1 28oz Can Fire Roasted Tomatoes
1 Red Potato diced & partially boiled
1 Chipotle + scoop of adobo (or more if you like it hot)
1 C Chicken stock
2 Tb pork lard or oil
Optional toppings
4 oz cooked chorizo
1 avocado
Queso Fresco (Fresh cheese)
Oregano (mexican preferred. Find it in the mexican foods isle in the bags)
Optional toppings
4 oz cooked chorizo
1 avocado
Queso Fresco (Fresh cheese)
Oregano (mexican preferred. Find it in the mexican foods isle in the bags)
(this is a step that makes it quick instead of shredded meat)
Brown chopped onion until golden & brown on edges
Puree tomatoes & chipotle in food processor
Add 1 T lard to pan & turn heat to medium high
Add the tomato puree to onion & stir briskly. Reduce by 1/3 about 8 minutes on medium/high.
Add the 1 C stock & bring to a boil
Return the pork & potato to the pot & reduce heat to low.
Simmer gently for the afternoon or hold in 250 degree oven
When you’re ready to eat, check if it needs salt...
Top w/
oregano (crushed in between hands)
diced avocado
fresh cheese
Other favorite Tinga recipes:
America's Test Kitchen Pork Tinga
Rick Bayless Pork Tinga in slow cooker
oregano (crushed in between hands)
diced avocado
fresh cheese
Other favorite Tinga recipes:
America's Test Kitchen Pork Tinga
Rick Bayless Pork Tinga in slow cooker
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