Spicy Pork Tinga
2 Lb Boneless Pork Shoulder, cut into 1/2 inch cubes
10 Oz Pork Chorizo, remove the casing
28 Oz Can Tomatoes, drained and chopped
3 Chipotle Peppers, chopped
6 Tsp Adobo Sauce, from the can
2 Garlic Cloves, minced
2 Bay Leaves
3 Springs Fresh Thyme
2 Tbsp Avocado oil (or any neutral oil)
1 Large White Onion, dice
1/2 Tsp Dried Oregano
Sea Salt, to taste
To Serve (Optional)
Refried Pinto Beans
Ripe Avocado, peeled, pitted and sliced
In a large saucepan bring 8 cups of filter water to a boil. Once the water is boiling salt the water generously, add the pork cubes, fresh thyme and bay leaves.
Cook the pork over medium heat for 45 minutes until the meat is tender and cooked through. While the pork is cooking make sure you skim any of the foam that rises to the top.
Allow the meat to cool in the broth for 30 minutes then remove from the broth and set aside 1 1/2 cup of the broth.
Once the meat is cool enough to handle break the meat into smaller pieces and set aside.
In a deep-large skillet add the avocado oil and sauté the chorizo for 10 minutes over medium-low heat stirring occasionally. Remove the chorizo from the skillet and set aside leaving any excess oil behind.
To the same skillet add the diced onion and pork, cook over medium-low for 12-15 minutes until browned.
Add the minced garlic to the onion and pork mixture and stir for another 2 minutes.
Lastly add the tomatoes, oregano, cooked chorizo, pork broth, chipotle peppers and adobe sauce. Simmer for 20-25 minutes until almost all liquid evaporates and season with salt to taste.
I like to serve on top of tostadas with refried beans, a drizzle of sour cream, cotija cheese and lettuce. But you can also serve in tacos, with eggs in the morning or with rice and beans. Enjoy!