Tinga Poblana Braised Pork

Step 2: Blend & simmer sauce

  • Tinga poblana sauce

    • whole peeled tomatoes
      800 g1 28oz can
    • garlic
      2 cloves
    • chipotles in adobo
      2-3
    • dried oregano
      a sprinkle
    • reserved braising liquid
    • neutral oil
    • onions
      , thinly sliced
      1/4
    • salt
      to taste
    • sugar
      to taste
    • bay leaves
      1

To a blender or food processor, add the canned tomatoes, chipotles (and some of their liquid from the can), garlic, and oregano. Puree until smooth, using some of the reserved braising liquid to thin out the sauce until it blends easily.

Add a thin layer of oil to a large pan or dutch oven and the onions and bay leaf for 1-2 minutes until aromatic. Add the blended tinga sauce to the hot pan (be careful: it should fry and splatter some) and for about 5 minutes, stirring occasionally.

Remove the bay leaf. Taste the tinga sauce and adjust with a sprinkle of salt and a spoonful of sugar (optional) for seasoning and balance.

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