Tingal Poblana

Name: Tingal Poblana
Yield: 6
Cuisine: Mexican
Ingredients: pork loin; beef, flank steak (london broil); bay leaves; garlic; salt; chorizo sausage; onions; garlic; tomatillos; oregano; marjoram sprig; thyme sprigs; black pepper; pickled chipotle pepper; pickled chipotle pepper

Submitted by jenwilly

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Tingal Poblana is a Puebla-style Mexican stew that layers three meats into one deeply flavored pot. Cubed pork loin and flank steak get simmered until tender enough to shred, then combined with browned chorizo in a tomatillo-chipotle sauce seasoned with oregano, marjoram, and thyme.

The braising liquid from the pork and beef becomes the stew’s stock. Cooking the meats low and slow for an hour extracts collagen and flavor, creating a rich base that gets stirred back in during the final simmer. Don’t skip skimming the surface when it first boils. That foam is protein scum that would cloud the stock and dull the flavor.

Frying the chorizo first renders its spicy fat, which becomes the cooking oil for the onions, garlic, and sliced tomatillos. Those tomatillos break down quickly into a tangy, slightly acidic sauce that balances the richness of the three meats. Chipotle juice (the liquid from pickled chipotles in adobo) adds a smoky heat that ties everything together.

Serve this as a stew in bowls or scoop it into warm tortillas for a taco-style meal. Either way, the combination of smoky, tangy, and herbal flavors is unmistakably Mexican.

Chef Tips

Let the boiled meat cool in its stock before shredding. This keeps it moist and tender. Shredding hot meat straight from the pot dries it out.
Remove the chorizo casing completely before frying. Casing left on prevents even browning and creates tough bits.
If the sauce is too thick during the final simmer, add reserved stock a splash at a time until it reaches stew consistency.
The chipotle juice packs serious heat. Start with less and taste before adding the full ¼ cup.

Variations

Skip the beef and double the pork for a simpler, all-pork version.
Add cubed potatoes to the final simmer for a heartier, more filling stew.
Stir in roasted poblano pepper strips to double down on the Puebla connection.

Ingredients

POUND PORK LOIN
lean, cubed *

POUND FLANK STEAK
cubed

BAY LEAVES *

CLOVES GARLIC
peeled and minced

TEASPOON SALT

POUND CHORIZO SAUSAGE

ONION
chopped

CLOVES GARLIC
minced

1 ½

POUNDS TOMATILLO
husks removed & finely sliced *

TEASPOON OREGANO
dried

SMALL MARJORAM SPRIG *

SMALL THYME SPRIG *

TEASPOON BLACK PEPPER
ground

CUP PICKLED CHIPOTLE PEPPER
juice *

EACH PICKLED CHIPOTLE PEPPER *

Directions

Place the meat in a large Dutch oven and cover with cold water.

Bring to a boil over high heat and skim the surface.

Lower the heat and add the bay leaves, garlic cloves and 1 teaspoon salt.

Cover and cook over low heat for one hour or until the meat is tender.

Let cool in the stock, then drain, reserving the stock.

Shred the meat and set aside.

Remove the casing from the chorizo and cut into large chunks.

Place in a skillet and fry over medium heat until lightly browned and some of the fat has been rendered.

Remove the chorizo and set aside. Add the onion and minced garlic to the skillet and sauté for 2 minutes.

Add the tomatillos, oregano, marjoram, thyme, pepper and simmer over low heat for 5 minutes, stirring occasionally.

Add the chipolte juice and stir.

Add the shredded meat to the skillet, stir well and add 1 cup of the reserved stock.

Add the chorizo, cover and cook over low heat for 15 minutes.

If the sauce is too thick, add more stock. Can be served like a stew or scooped into tortillas.

* not incl. in nutrient facts

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