Pork Tinga Poblano Pepper Recipe
pork tinga, poblano pepper, queso fresco, avocado, cilantro
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Ingredients
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Pork Tinga
Poblano Pepper & Assembly
Method
Pork Tinga
- 1
- 2
Cook pork
In a medium pot or Dutch oven, add pork pieces and 2 cups water or chicken broth. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer, partially covered, until pork is tender, 45–60 minutes. Skim any foam off the surface. When cooked, remove pork and reserve 1 cup of cooking liquid; shred pork with two forks.
- 3
Make tinga sauce
While pork cooks or after shredding, transfer rehydrated chiles (drain but reserve soaking liquid), tomato, half the onion, garlic, chipotle in adobo, oregano, cumin, 1 tsp salt and 1/4 tsp pepper to a blender. Add 1/2 cup of the reserved pork cooking liquid and 2–3 tbsp of the chile soaking liquid as needed. Blend until very smooth, thinning with more reserved liquid if necessary to a saucy consistency (about 1/2–3/4 cup sauce).
- 4
Sauté sauce and combine
Heat 2 tablespoons vegetable oil in a skillet over medium heat. Slice remaining onion thinly and sauté 3–4 minutes until translucent. Carefully pour blended sauce into the skillet (it may sputter); cook, stirring, 6–8 minutes to deepen flavor and reduce slightly. Add shredded pork, bay leaf, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Stir to coat and simmer gently 8–10 minutes so pork absorbs the sauce. Taste and adjust salt.
Poblano Pepper & Assembly
- 5
Roast and peel poblanos
Char poblanos over a gas burner, under a hot broiler, or on a preheated cast-iron skillet until skin is blackened and blistered on all sides, about 8–12 minutes total, turning often. Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off charred skin, remove stems and seeds, and rinse lightly if desired. Pat peppers dry and set aside.
- 6
Prepare filling and toppings
Warm corn tortillas on a dry skillet or wrapped in a damp towel in the microwave. Slice avocado and crumble queso fresco. Toss chopped cilantro with a pinch of salt and set lime wedges aside.
- 7
Assemble poblanos (two options)
Option A - Stuffed poblanos: Slice each peeled poblano lengthwise, keeping it in one piece (or cut a pocket). Spoon 1/4–1/3 cup pork tinga into each pepper, top with crumbled queso fresco and a few cilantro leaves. Option B - Tinga tacos with roasted poblano: Chop roasted poblanos into strips. Place a warmed tortilla on a plate, add 2–3 tablespoons shredded pork tinga, top with poblano strips, sliced avocado, queso fresco and cilantro.
- 8
Finish and serve
Drizzle a little olive oil over stuffed peppers or tacos if desired, season avocado with 1/8 tsp salt and a grind of black pepper. Serve immediately with lime wedges for squeezing. Garnish with extra cilantro and a sprinkle of queso fresco.