Pork Tinga

By ngteller

Ingredients

• 1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 3 bay leaves
• 3/4 pound red potatoes, cut into 1/2-inch dice
• 2 tablespoons vegetable oil
• 1 large fresh chorizo, casing removed
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• One 28-ounce can peeled Italian tomatoes, chopped and drained
• 2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
• Salt and sugar, for seasoning

Details

Servings 4

Preparation

Step 1

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.