You may also like
Categories:
pork shoulder white onion garlic sprigs fresh mint bay leaves salt chorizo sausage salsa cider vinegar oregano
Viewed: 76 - Published at: 9 years agoIngredients
- 3 pounds fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes
- 1 white onion (8 oz.), peeled and sliced
- 9 cloves garlic, peeled
- 15 sprigs (8 in. each) fresh cilantro, rinsed
- 6 sprigs (6 in. each) fresh mint, rinsed
- 3 dried bay leaves
- About 1 teaspoon salt
- 1 1/2 pounds chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder; see notes)
- 1 1/2 cups chipotle salsa (recipe precedes)
- 1 1/2 tablespoons cider vinegar
- 3/4 teaspoon dried oregano, crumbled
Method
- In a 5- to 6-quart pan, combine pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer until pork is tender when pierced, 1 to 1 1/4 hours. With a slotted spoon, lift meat from broth, leaving behind other solids. Reserve broth for another use. When meat is cool enough to handle, tear into coarse shreds.
- Set 5- to 6-quart pan or a 12-inch frying pan over medium-high heat. Squeeze sausage from casing into pan; stir often until meat is browned, 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there's more than 1 tablespoon fat, drain off and discard extra. Stir in shredded pork, chipotle salsa, vinegar, and oregano.
- Stir often over low heat until tinga is hot and juices are slightly thickened and no longer runny, 4 to 6 minutes. Add more salt to taste.
