Tuesday, May 3, 2016

Amazing Pork Tinga for Cinco de Mayo

Celebrating Cinco De Mayo
With *Pork Tinga!*

Celebrate this Cinco de Mayo with a real feast! This Pork Tinga is elevated beyond the normal street fair, and it’s certain to give a WOW factor to your festivities this year!

Steve Notes
  • Elevated version of the pedestrian pork tinga you likely already enjoy
  • Robust flavor profile from the first bite
  • Notable yet mild & appeasing heat factor lingering after every bite.
  • Meat was tender and fell apart in your mouth as if it been slow cooked for ages
  • Potato added a nice texture
  • Could be enjoyed as a standalone stew, or as the star protein of a broader dish.

I can’t say much more or better than this! My favorite thing to cook is peasant food and raise them into something magnificent… This is my take based off a Rick Bayless recipe, with alterations and additions that makes this a beautiful extension if not tribute!   
CLEAN UP: It’s a bit messy but worth it! TASTE FACTOR: AMAZING!!!


1 ½ lbs. Pork Shoulder - Bone in! (You can do without but this is amazing in broth!)
1 large Chorizo
1 lbs Baby White Potatoes or Fingerling
1 Medium White or Yellow Onion - chopped
1 small can Chopped Italian tomatoes (drained)
1 small can Crushed Italian tomatoes (all it’s juice)
3 Chipotle Chilies in adobo sauce (seeded & minced)
4 Tsp of the adobo sauce
2 Poblano Chili Peppers (seeded & minced)
1 Garlic Clove - minced
1 juice of lime
I bunch Cilantro (separate Stems and leaves)
1 bunch Thyme
4 bay leaves
4 Cloves
Salt, Pepper
2 Tbsp Vegetable Oil

Start with the Pork Broth & Pork shoulder…

Cut excess fat - as much as you can. Cut around the bone to get all meat possible. Cut into 2 inch pieces. You’re using the bone and meat in the broth, and you’re throwing away the fat… or saving for another day!
In a large pot - 6 cups of water, stems of cilantro, thyme, cloves, bay leaves, & handful of salt. Bring to boil then drop down and simmer for 45 minutes. Skimming the scum from the top as it builds, and before removing meat.
While that’s working bring your potatoes to a boil and cook until tender, start with cold salted water. Drain, set aside.
remove casing from Chorizo, break up.

Use a slotted spoon, remove the meat when it’s finished. Boiled meat is Never attractive - don’t worry you’re not done…
Trust me - better yet - taste it yourself! It’s pretty amazing and You’re only halfway there!
Set aside, strain the broth. You can throw the bone away now. Let meat cool enough to handle it. Then break it down by hand like shredding in large chunks. (shown below.)

In a large Skillet, add the oil and brown Chorizo.
When ½ way there, add the Pork and brown for 2-3 minutes.
Drop down to Med Low temp. Add the onion, Poblanos, Garlic - 10 minutes.
You’re almost finished and you can’t imagine what your house smells like right now!!!

Add the Adobo, Chipotle, Tomatoes 5 minutes… Then potatoes (they’re already cooked thru, just mix in.

Now add 2 cups of the broth! Save the rest in case you want it juicier or for later - it’s delicious!
tinga broth.gif
Simmer for 10 minutes. Turn off heat and let sit for 10 minutes to thicken.

Finish with lime juice and Cilantro!

Serve as is to build your own family style as I’ve done here….

A Cinco De Mayo Feast! Above I served my Tinga with Margaritas, Guacamole (the best you’ve ever had!), Pico de Gallo, corn & flour tortillas, black beans, Cilantro Corn, Citrus Green Rice, Queso Fresco, Cilantro & Red pepper oils, plenty of limes.

As a tostada

Happy Cinco de Mayo! Cheers!


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