Tinga Poblana

Step 1

Cut the pork shoulder or whatever cut of meat into chunks. Add 10 grams of salt (1% by weight). Add to a pot and fill with water. Bring to a boil and then turn to low. Let simmer for 45 to 60 minutes until tender and shreddable.

Step 2

Reserve about a cup of the cooking liquid. Drain and shred the pork pieces and set aside.

Step 3

Add the tomatoes, garlic, chipotles in adobo, oregano salt, and some of the cooking liquid to a blender. Blend until smooth. Adjust the salt, sugar, and consistency of the sauce as you see fit.

Step 4

Add the oil to a pan and saute the onions and bay leaves for 1-2 minutes. Add the tinga sauce and simmer for about 5 minutes, stirring occasionally. Add the pork or shredded meat of your choice and cook for about 8-10 minutes.

Step 5

Store in a container in the fridge for several days. Serve as tostadas, tacos, tortas, etc.