Recipes

Pork Tinga

Name: Pork Tinga
Total time: 105 min
Ingredients: 1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried thyme; 3 bay leaves; 3/4 pound red potatoes, cut into 1/2-inch dice; 2 tablespoons vegetable oil; 1 large fresh chorizo, casing removed; 1 medium onion, finely chopped; 1 garlic clove, minced; One 28-ounce can peeled Italian tomatoes, chopped and drained; 2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce; Salt and sugar, for seasoning

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Chef Rick Bayless’s pork stew is smoky and delicious, especially when topped with avocado, cheese and onion.More Pork Soups and Stews Recipes

By

Rick Bayless

Updated on May 24, 2017

Active Time:

45 mins

Total Time:

1 hrs 45 mins

Yield:

4

Ingredients

1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 bay leaves
3/4 pound red potatoes, cut into 1/2-inch dice
2 tablespoons vegetable oil
1 large fresh chorizo, casing removed
1 medium onion, finely chopped
1 garlic clove, minced
One 28-ounce can peeled Italian tomatoes, chopped and drained
2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
Salt and sugar, for seasoning

Directions

In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.
In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.

Serve With

Flour tortillas, sliced avocado, red onion and queso fresco.

Suggested Pairing

Fruity, rich Syrah.