Tinga Poblano

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Ingredients

• Pork shoulder or any type of shredded meat
• Salt
• Water
• Roma tomatoes
• Garlic
• Chipotles in adobo
• Mexican or regular oregano
• Onion
• Sour cream
• Bay leaf
• Optional toppings: shredded lettuce, tomato, pickled onions, cilantro

Instructions

1. Chop pork shoulder into pieces, season with salt, and boil in water until tender (45-60 minutes).
2. Reserve rendered fat and some broth. Shred the pork.
3. Blend tomatoes, garlic, chipotles in adobo, oregano, salt, and reserved broth to make the sauce.
4. Fry thinly sliced onions in reserved pork fat, then add the tinga sauce and simmer for 5 minutes.
5. Add a spoonful of sour cream to the sauce.
6. Add the shredded pork and simmer for another 8 minutes to thicken the sauce. Add bay leaf.
7. Serve the Tinga Poblano as a filling for tostadas, tacos, or sandwiches with optional toppings like shredded lettuce, tomato, pickled onions, and cilantro. Enjoy!

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