Tinga Poblana Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Heat them in a dry skillet over medium heat for a couple of minutes until fragrant. Soak them in hot water for about 15 minutes until softened.

2. 2

   Blend the Sauce

   In a blender, combine the soaked chiles, garlic, cumin, oregano, and 1 cup of chicken broth. Blend until smooth, adding more broth if necessary. 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 pepper and sear on all sides until browned. Remove the pork and set aside.

4. 4

   Sauté Aromatics

   In the same pot, add the chopped onion and sauté until translucent. Add the blended sauce and stir well.

5. 5

   Combine and Simmer

   Add the seared pork back to the pot along with the bay leaves and remaining chicken broth. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the pork is tender and easily shredded.

6. 6

   Shred the Pork

   Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot, stir to combine with the sauce, and simmer for an additional 15 minutes.

7. 7

   Serve

   Serve the Tinga Poblana with tortillas, avocado, and your choice of toppings such as cilantro, onion, or lime.