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TINGA POBLANA (PORK STEW WITH CHIPOTLE CHILIES)
(adapted from the Williams-Sonoma Savoring Mexico Cookbook)
2 lb. boneless pork shoulder, excess fat removed, cut into 1" cubes
2 white onions (1 thinly sliced, 1 finely chopped)
6 cloves garlic (3 finely chopped, 3 left whole)
1 teaspoon sea salt
2 tablespoonse safflower or canola oil
1/4 lb chorizo, crumbled
14.5 oz can chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
3 bay leaves
4 chipotles in adobo, chopped
chicken broth, as needed
1 teaspoon Splenda or equivalent in other heat-stable sweetener
2 ripe avocadoes, pitted, peeled, and sliced
In a saucepan, combine the pork, half of the onion slices, and the whole garlic cloves.
Add water to cover and 1 tsp of sea salt.
Bring to a boil. Skim off any foam from the surface.
Simmer uncovered, over medium-low heat until tender, about an hour and a half.
Transfer the pork to a bowl.
In a frying pan over medium heat, warm the oil.
Add the chorizo and fry, stirring often, until just cooked through, about 5 minutes.
Add the chopped onion and chopped garlic and sauté for about 5 minutes.
Remove any excess oil.
Add the pork, tomatoes, oregano, thyme, bay leaves, and chipoltes.
Cook, stirring occasionally, for about 15 minutes, adding up to 1 cup of the broth to keep the mixture moist.
Season with additional salt and a little Splenda if needed to mellow the dish.
Ladle the stew into bowls and garnish with avocado and remaining onion slices.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...
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