Subj : BH&G 3520
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 05:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tinga Poblana
 Categories: Pork, Chilies, Vegetables, Fruits
      Yield: 8 Servings
 
      2 lb Boneless pork shoulder
      8 oz Uncooked bulk chorizo
      2 md Red potatoes; in 1/2" cubes
      1 c  Chopped onion
 14 1/2 oz Can diced fire-roasted
           - tomatoes; undrained
      3    Canned chipotles in adobo;
           - chopped
      1 tb Canned adobo sauce
      4 cl Garlic; minced
      1 ts Dried thyme leaves; crushed
      2    Bay leaves
      1 ts Dried Mexican oregano;
           - crushed
    1/2 ts Salt
    1/4 ts Sugar
      1    10 ounce package tortilla
           - chips
      2    Avocados; peeled, thin
           - sliced
      2 c  Crumbled queso fresco
 
  Trim fat from pork shoulder; cut meat in 1" cubes. Set
  meat aside. In a large skillet cook chorizo over
  medium-high heat for about 8 minutes or until well
  browned, using a wooden spoon to break up chorizo as it
  cooks. Using a slotted spoon, transfer chorizo to a
  double thickness of paper towels to drain.
  
  In a 3 1/2 or 4 quart slow cooker combine chorizo, pork,
  potatoes, onion, tomatoes, chipotle peppers, adobo sauce,
  garlic, thyme, bay leaves, oregano, salt, and sugar.
  
  Cover and cook on low-heat setting for 8 hours.
  
  Discard bay leaves. Spoon off fat from cooking liquid.
  Use two forks to pull meat apart into coarse shreds.
  
  Serve stew mixture with tortilla chips; garnish each
  serving with avocado slices and queso fresco.
  
  Makes: 8 servings
  
  Better Homes & Gardens | April 2017
  
  MM Format by Dave Drum - 22 April 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I don't mind getting older, but my body is taking it badly
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