When ones moves away from their home, they realize they miss the three F's...family...friends...food. There is a great restaurant in downtown Salt Lake called the Red Iguana. They have a dish there calleld Tinga Poblana that is made with shredded pork and is in a spicy red sauce. I LOVE this dish. I order it every time I go to the Red Iguana. I have yet to find a killer mexican restaurant here in Colorado...but I haven't been out looking. If you have any suggestions, definitely let me know!
I went off in search of a recipe for Tinga Poblana online and I found a pretty decent recipe online from the Homesick Texan. I frequent this blog often and cook up a lot of the recipes our Homesick friend posts. I have yet to be disappointed. You should definitely check this blog out.
1 pound of pork shoulder or tenderloin, cut into 1-inch cubes
1 pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. )
1 bay leaf
1 large onion
5 cloves of garlic
3 chipotle peppers in adobo
1 cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season
1/2 teaspoon of Mexican oregano
1/2 teaspoon of thyme
1/2 cup of cilantro
3 tablespoons of either sugar, brown sugar or maple syrup
1 avocado thinly sliced
1 lime cut into wedges
First you want to brine your pork for at least four hours.
Place brined pork in a large pot with half the onion (uncut), the bay leaf, a clove of garlic and enough water to cover. Bring to a boil and then simmer for 45 minutes until tender.
Take out cooked pork (save the cooking water) and when cool shred it. Set it aside.
Dice the other half of the onion and mince the three remaining garlic cloves.
Cook the chorizo out of its casing in a dry skillet until brown, about eight minutes. Carefully tilting the skillet, drain the oil to one side and then remove the chorizo.
Puree the tomatoes in a blender with the three minced garlic cloves and chipotle peppers with adobo.
Transfer the chorizo oil to a pot, and then cook the onions in the oil on medium for about five minutes or until soft and then add the tomato-chipotle puree, Mexican oregano and thyme.
While I was cooking this recipe up I started to think the ingredients sounds a LOT like a salsa I make from the Herdez Salsa Casera. The Salsa Casera has all the tomatoes, onions, garlic and cilantro this recipe calls for and I throw it in a blender and add a chipotle pepper in adobo sauce for added heat and flavor. When I had my first taste of this meal...it tasted like I had put my salsa on top of nicely cooked pork and chorizo. It was good!
Even though the Tinga Poblana at the Red Iguana doesn't have chorizo in it and isn't served on a tostada or tortilla chips...I'll take this recipe as a substitute in the mean time.