Tingal Poblana

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30 minutes Prep: 10 minutes Cook: 20 minutes
465 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

1/2pound pork, boneless lean, cubed
1pound beef, flank steak cubed
2each bay leaves
2cloves garlic peeled and minced
1teaspoon salt
1pound chorizo sausage
1each onion chopped
1each garlic clove minced
1 1/2pounds tomatillo husks removed & finely sliced
1/2teaspoon oregano dried
1each marjoram sprig small
1each thyme sprigs small
1/4teaspoon black pepper ground
1/4cup pickled chipotle pepper juice
3each 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 t 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 c 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.

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Member Review



Shrimp Paesano

The bigger the shrimp, the easier it is..I have been doing this over and over and love it. I used to work at Paesano's many years ago, when there was one in Corpus Christi, TX...and this is very good copycat!