Tingal Poblana is a comforting, hearty stew that blends tender shredded pork with spicy chorizo and a vibrant tomatillo-based sauce. The dish balances the richness of the meat with the bright acidity of tomatillos and the smoky heat of chipotle peppers. Slow-cooking the pork ensures it falls apart easily, while frying the chorizo adds a layer of savory depth. This robust recipe is perfect for a cozy weeknight dinner or a lively weekend gathering. Serve it as a stew with rice or scoop it into warm corn tortillas for a traditional Mexican-inspired meal. The flavors meld beautifully, making it a satisfying choice for any occasion.
Tingal Poblana
Description
Tingal Poblana is a comforting, hearty stew that blends tender shredded pork with spicy chorizo and a vibrant tomatillo-based sauce. The dish balances the richness of the meat with the bright acidity of tomatillos and the smoky heat of chipotle peppers. Slow-cooking the pork ensures it falls apart easily, while frying the chorizo adds a layer of savory depth. This robust recipe is perfect for a cozy weeknight dinner or a lively weekend gathering. Serve it as a stew with rice or scoop it into warm corn tortillas for a traditional Mexican-inspired meal. The flavors meld beautifully, making it a satisfying choice for any occasion.Ingredients
Directions
-
Place the cubed pork and flank steak in a large Dutch oven and cover with cold water.
-
Bring the water to a boil over high heat and skim any foam from the surface.
-
Lower the heat to a simmer and add the bay leaves, garlic cloves, and 1 teaspoon of salt.
-
Cover and cook over low heat for one hour, or until the meat is tender.
-
Let the meat cool in the stock, then drain, reserving the stock.
-
Shred the cooked meat and set aside.
-
Remove the casing from the chorizo and cut into large chunks.
-
Place the chorizo in a skillet and fry over medium heat until lightly browned and fat has rendered.
-
Remove the chorizo from the skillet and set aside.
-
Add the chopped onion and minced garlic to the skillet and sauté for 2 minutes.
-
Add the sliced tomatillos, oregano, marjoram, thyme, and ground black pepper to the skillet.
-
Simmer over low heat for 5 minutes, stirring occasionally, until tomatillos soften.
-
Stir in the pickled chipotle juice and chipotle peppers.
-
Add the shredded meat and chorizo to the skillet, stirring well to combine.
-
Add 1 cup of the reserved stock to the skillet.
-
Cover and cook over low heat for 15 minutes to allow flavors to meld.
-
If the sauce is too thick, add more reserved stock as needed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 137.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 2.8g14%
- Cholesterol 45.4mg16%
- Sodium 35.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this stew warm with fresh corn tortillas, rice, or warm bolillos.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
For a spicier version, add more chipotle peppers or a dash of hot sauce. For a milder flavor, reduce the chipotle peppers to 1 or 2.
You can substitute the pork with chicken thighs or beef chuck for a different variation.
