Name: Tinga Poblana
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 canned chipotle chiles, chopped [small brick-red, very hot pickled peppers] pinch of sugar (optional) [I opt out]; 2 Tbsp. lard or salad oil; 1 onion, finely chopped (about 1 cup); 12 new potatoes, freshly cooked and peeled [I don’t peel]; 1 avocado, peeled and sliced [marinated in a little lemon juice to prevent darkening and sharpen flavor]; 3 lbs. boneless pork [shoulder], cut in 2-inch cubes; 1 clove garlic, chopped (minced); 2 chorizo sausages, skinned and sliced [about 6 inches of pepperoni, a hot Italian dry sausage, is a possible substitute]; salt; freshly ground pepper; ½ tsp. oregano; 1 pound (about 3 medium) tomatoes, peeled, seeded, and chopped, or 1½ lb. can of best quality, whole tomatoes, drained and seeded

Preparation info

Serves
6

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Elisabeth Lambert Ortiz is the English wife of a Mexican diplomat, and it is to her we owe the only good Mexican cookery book in the English language. Her desire to learn Mexican cuisine, or to cook at all, was regarded as an embarrassing aberration by her husband’s family. Because all the cooking was done by illiterate peasants, there were few written recipes. Mrs. Ortiz harassed ol

Ingredients

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Ingredients

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