MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Tinga
 Categories: Pork, Potatoes, Herbs, Chilies, Vegetables
      Yield: 4 servings

  1 1/4 lb Trimmed boneless pork
           - shoulder; in 1 1/2" cubes
    1/4 ts Dried marjoram
    1/4 ts Dried thyme
      3    Bay leaves
    3/4 lb Red potatoes; in 1/2" dice
      2 tb Vegetable oil
    1/4 lb Fresh chorizo
      1 md Onion; fine chopped
      1 cl Garlic; minced
     28 oz Can peeled Italian tomatoes;
           - drained and chopped
      2    Chipotle chilies in adobo;
           - seeded, minced
           +=PLUS=+
      4 ts Adobo sauce from the can
           Salt & sugar; for seasoning

  In a large saucepan, simmer the pork, marjoram, thyme
  and bay leaves in 4 cups of salted water, partially
  covered, until the meat is tender, 45 minutes. Using a
  slotted spoon, transfer the pork to a plate; let cool
  slightly, then tear it into smaller pieces. Skim the fat
  from the pork broth; reserve 1 1/2 cups.

  In a large saucepan of boiling salted water, cook the
  potatoes until just tender, about 8 minutes. Drain well.

  In a medium, deep skillet, heat the oil. Add the chorizo
  and stir over moderately low heat, breaking it up, until
  cooked through, 10 minutes; transfer to a plate. Add the
  pork and onion to the skillet and cook over moderate
  heat, stirring, until well-browned, 10 minutes. Add the
  garlic and cook for 1 minute. Stir in the tomatoes and
  chorizo and cook for 5 minutes. Add the potatoes,
  chipotle, adobo sauce and the 1 1/2 cups of pork broth;
  simmer for 10 minutes. Season with salt and a pinch of
  sugar and serve.

  SERVE WITH: Flour tortillas, sliced avocado, red onion
  and queso fresco. 

  Recipe by Rick Bayless

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

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