Meats – Tinga Poblana Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Transfer to a bowl and cover with hot water to soak for 15 minutes.

2. 2

   Blend the Sauce

   In a blender, combine the soaked chiles, onion, garlic, cumin seeds, oregano, and 1 cup of the soaking water. Blend until smooth and set aside.

3. 3

   Cook the Pork

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the pork shoulder with salt and black pepper. Sear the pork on all sides until browned, about 5-7 minutes.

4. 4

   Add Sauce and Simmer

   Pour the blended sauce over the seared pork. Add the bay leaves and remaining water. Bring to a simmer, cover, and reduce heat to low. Cook for about 3 hours, or until the pork is tender and shreds easily.

5. 5

   Shred the Pork

   Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot, stirring it into the sauce. Let simmer for an additional 15 minutes to absorb the flavors.

6. 6

   Serve

   Serve the Tinga Poblana hot, garnished with fresh cilantro or avocado if desired, and enjoy with tortillas or rice.