Name: Pork Tinga
Yield: 4
Ingredients: 1 1/4 lb. trimmed boneless pork shoulder -; 1/4 tsp. dried marjoram -; 1/4 tsp. dried thyme -; 3 bay leaves -; 3/4 lb. red potatoes -; 2 tbsp. vegetable oil -; 1 large fresh chorizo -; 1 medium onion -; 1 clove garlic -; 1 can peeled Italian tomatoes -; 2 chipotle chiles in adobo -; 4 tsp. sauce from chipotle chiles in adobo -; Salt -; Sugar -

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Ingredients for - Pork Tinga

1. 1 1/4 lb. trimmed boneless pork shoulder -

2. 1/4 tsp. dried marjoram -

3. 1/4 tsp. dried thyme -

4. 3 bay leaves -

5. 3/4 lb. red potatoes -

6. 2 tbsp. vegetable oil -

7. 1 large fresh chorizo -

8. 1 medium onion -

9. 1 clove garlic -

10. 1 can peeled Italian tomatoes -

11. 2 chipotle chiles in adobo -

12. 4 tsp. sauce from chipotle chiles in adobo -

13. Salt -

14. Sugar -

How to cook deliciously - Pork Tinga

1. Stage

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 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.

2. Stage

In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.

3. Stage

In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce, and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.