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- Exported from MasterCook *
TINGAL POBLANA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
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1/2 lb Boneless lean pork,
-cubed
1 lb Flank steak, cubed
2 Bay leaves
2 Cloves garlic
Salt
1 lb Chorizo
1 Onion, chopped
1 Clove garlic, minced
1 1/2 lb Tomatillos, husks
-removed & finely sliced
1/2 t Dried oregano
1 sm Sprig marjoram
1 sm Sprig thyme
1/4 t Ground black pepper
1/4 c Pickled chipolte pepper
-juice
3 Pickled chipolte chile
-peppers
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 saute 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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