Made this tonight. Was great. Also found a newer version online, also from Rick Bayless, done with the slow cooker. Will do more chorizo, double and 1/2 times pork next time I make it.
Pork Stew with Smoky Tomato Sauce, Potatoes, and Avocado (Tinga Poblana)
Adapted from: Rick Bayless, Authentic Mexican
1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2 inch pieces (free-range)
1/2 teaspoon mixed dried herbs (marjoram and thyme)
3 bay leaves
2 medium red-skinned boiling potatoes, quartered
3 large tomatoes or 1 28-ounce can of tomatoes
4 oz chorizo sausage, removed from casing (from free-range pork)
Extra virgin olive oil
1 white onion, diced
1 clove garlic, minced
1/2 teaspoon dried oregano
2 canned chipotle chiles in adobo sauce, sliced thin, seeds removed
3 teaspoons of adobo sauce from the can (less if you don’t like some real kick)
Salt and pepper
1 avocado, peeled, pitted, and sliced
Goat Cheese, was super yummy!
Cilantro, to garnish
Bring a pot of salted water to a boil, and add the pork. Add the herbs and the bay leaves, and stir. Reduce the heat to a simmer, cover, and cook for 1 hour. Remove the meat from the pot, and cut it into 3/4 inch pieces. Reserve one cup of the cooking water.
While the meat is cooking, boil the potatoes in heavily salted water until just tender, approimately 12-15 minutes. Remove the potatoes, and cut into 1/2 inch pieces when they are cool enough to handle.
Place the tomatoes under the broiler for 15 minutes, turning once halfway through, until the skins are charred and peeling away from the tomato. When the tomatoes have cooled, remove the skins, and chop the tomatoes into 1/2 inch pieces.
Crumble the chorizo into a heavy bottomed pot, and saute until browned, approximately 10 minutes. Remove the chorizo from the pot with a slotted spoon, and set aside.
Add the onions and the pork to the pot, and cook until very well-browned, approximately 10 minutes. Stir in the garlic, and cook for an additional minute.
Add the chopped tomatoes, oregano, and chorizo to the pot. Mix well, and simmer for five minutes. Stir in the potatoes, the reserved cup of broth, the chopotle peppers, and the adobo sauce. Season with salt and pepper, and simmer gently for approximately 10 minutes.
Eat it like stew, make tacos, make breakfast burritos with scrambled eggs, served it over chips, make a casserole with chips and more cheese. YUM!
Rick Bayless is one of my cooking heroes, and I’ve made this (or a very similar recipe) and it is as delicious and versatile as you make it sound. Kudos to you for living your dream. I worked in catering in Reno while going to college and know how much hard work and fun it can be. I’m trying to encourage my niece who lives in Reno and who is a talented home cook, to apprentice herself to someone like you! Here’s to much continued success!