Rick Bayless' Authentic Mexican Pork Tinga Recipe by Monte

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Ingredients

peppers enlivening the sauce. Served with flour tortillas, it can be used to
cubes of pork shoulder in water seasoned with salt, thyme, marjoram and bay
leaves. Once the pork is tender, you
save some of the cooking liquid and cool the pork so that you can tear it
apart. This is not a terribly intensive
dish but it does require some time at the stove. The next task is to parboil the potatoes and
then break down the chorizo. The shredded pork goes back into the skillet to
brown with the onion. The layers of flavor are added in intervals and finally
the stew comes together with the addition of the reserved pork broth. Chef Bayliss recommended serving the tinga
with slices of avocado, red onion and Queso Fresca. I couldn’t find a ripe avocado and
substituted Feta for the Queso. The
whole thing was magnificent. Here is the recipe:
Recipe for Rick Bayless’
Pork Tinga:
Active Time 45 minutes. Total Time 1 hr. 45 minutes. Serves 4.
1 1/4 pounds trimmed boneless pork
shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon dried marjoram
3/4 pound white or red potatoes, cut into
1/2-inch dice
2 tablespoons vegetable oil
2 large fresh chorizo, casing removed
1 medium onion, finely chopped
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
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