Ingredients: |
Ingredients: 2 lbs boneless pork butt roast, trimmed and cut into 1-inch cubes
2 onions (1 quartered, 1 chopped fine)
5 garlic cloves (3 peeled and smashed, 2 minced)
4 sprigs fresh thyme
Salt
2 Tbs olive oil
1/2 tsp dried oregano
1 (15-ounce) can tomato sauce
1 Tbs minced canned chipotle chili in adobo sauce
2 bay leaves
toppings: avocado, queso fresco, cotija cheese, lime wedges, cilantro, etc.
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Directions: |
Directions:1. In a large pot or dutch oven, add pork, quartered onion, smashed garlic, thyme sprigs, 1 tsp salt, and 6 cups of water. Bring to a simmer over medium-high heat. As it cooks, skim off any foam that rises to the surface. Bring heat to medium-low (or whatever keeps it at a simmer), partially cover, and cook until pork is tender, about 1 1/4 - 1 1/2 hours.
2. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to now-empty pan/pot and mash into rough 1/2-inch pieces using a potato masher. (NOTE: At this point, pork can be frozen, or refrigerated for up to 2 days.)
3. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add oregano, shredded pork, and chopped onion and cook, stirring often, until pork is well browned and crisp (7-10 minutes). Don't be afraid to let it get brown! That's the tastiest part.
4. Stir in minced garlic-- stir until fragrant (about 30 seconds). Stir in tomato sauce, chipotle, bay leaves, and reserved pork cooking liquid and simmer until almost all liquid has evaporated (5-7 minutes). Discard bay leaves and season with salt and pepper to taste (it often needs quite a lot of salt at this point).
5. Serve-- I like tinga on tostadas, but it can also be used for tacos, burritos, sopes, gorditas, and panuchos. |
This recipe for Pork Tinga (America's Test Kitchen) is from