• BH&G 3520

    From Dave Drum@1:3634/12 to All on Wed Aug 4 05:11:00 2021
    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

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