Mexican Pulled Pork (Tinga Pueblana)

Name: Mexican Pulled Pork (Tinga Pueblana)
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsps apple cider vinegar; 1 avocado, halved, pitted, peeled and sliced; 2 bay leaves; 2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat); 794 grams diced tomatoes; 340 grams raw chorizo, casing removed and crumbled; 1 teaspoons dried marjoram; 1 teaspoon dried thyme; 16 corn or flour tortillas; 237 milliliters fresh cilantro leaves; 2 garlic cloves, smashed; 6 servings Lime wedges; 907 grams pork loin; 3 mediums or 2 large russet potatoes to equal about a pound, peeled and diced; 6 servings Salt; 1 yellow onion, whole, plus 1 onion, chopped

Mexican Pulled Pork (Tinga Pueblana) might be a good recipe to expand your main course recipe box. One serving contains 888 calories, 59g of protein, and 39g of fat. This dairy free recipe serves 6. If you have apple cider vinegar, lime wedges, garlic cloves, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

Place the potatoes in a large pot of cold water.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the salt, bring to a boil and cook until tender, 20 minutes.

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Salt

Drain the potatoes and set aside.

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Potato

Place the pork in a large pot of cold water.

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Water

Pork

Equipment you will use

Pot

Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes.

Ingredients you will need

Bay Leaves

Garlic

Onion

Pork

Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.

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Water

Meat

Pork

In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate.

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Chorizo

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Slotted Spoon

Paper Towels

Frying Pan

Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally.

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Chorizo

Onion

Equipment you will use

Frying Pan

Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.

Ingredients you will need

Chipotle Chiles

Pulled Pork

Marjoram

Potato

Tomato

Chorizo

Vinegar

Thyme

Salt

Equipment you will use

Frying Pan

While the pork cooks, heat a medium skillet over medium-high heat.

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Pork

Equipment you will use

Frying Pan

Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds.

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Tortilla

Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).

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Tortilla

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Kitchen Towels

Microwave

Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

Ingredients you will need

Pulled Pork

Lime Juice