Fortunately, it is easy and cheap to make at home. Basically think of it as a Mexican Pork Stew. Easy to make in a crock pot or to braise on a stove top or in the oven.
|Dad's Version of Tinga|
One key item - I use adobo seasoning (from Penzey's), while Rick Bayless uses chipotles in adobo sauce. They are NOT the same thing. Adobo seasoning is garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper. Chipotle's in adobe sauce is
Chipotle Peppers, Tomato Puree, Vinegar, Onions, Sunflower Seed Oil, Sugar, Salt, Paprika and Garlic, and is quite hot.
Don't confuse the two.
|Tinga with Home Grown (frozen) Sweet Corn|
1 pound lean, pork shoulder, pork loin or boneless pork ribs Trim and cut into pieces, 1- 2 inches in size.
3 medium potatoes, pealed and quartered
1 large white onion, halved and sliced thin
1 green pepper, cut into chunks if you don't like to eat it, thin sliced if you do)
4 garlic cloves, sliced
1 28-ounce can diced tomatoes, in juice
Chicken Stock (enough to cover)
2 tbs adobo seasoning (not chipotles in adobo sauce)
Salt and Pepper
Season the pork heavily with salt, pepper and at least 1 tbs of adobo seasoning.
Heat the some oil in a le crueset, brown pork chunks, set aside
Brown onion and green peppers
Add garlic and 1 tbs adobo seasoning, cook for 2 minutes
Add chicken stock to deglaze
Add potatoes and browned pork.
Cook on low heat for 1-2 hours, or in crock pot for 6 hours till pork is very soft.
Many options on how to serve this. You could use it as a taco filling - shred or chuck it up a little. Serve it over mexican rice and beans. Serve on top of a salad with lettuce, fresh tomato, onions, some cheese and avocado (no dressing required). Serve over brown rice. Eat it like a soup. Serve it with sweet corn. Any way you serve, it will be great.