Cook'n is the best selling recipe organizer

Volume III
May 6, 2011

Weekly Home / Recipe Center

Tinga Poblano

Serves 10


1 tablespoon lard or vegetable oil
3 pounds boneless pork shoulder fat removed, cut into 1 1/2 -inch cubes
1 teaspoon salt
2 cups water
1/2 pound chorizo sausage (or any other spicy sausage), skinned and thinly sliced
2 onions finely chopped
4 cloves garlic minced
1 1/2 pounds tomatoes peeled, seeded, and chopped
1 teaspoon cumin ground
1 teaspoon oregano dried, crushed
2 tablespoons jalapeno peppers minced or to taste
1 teaspoon sugar
Freshly ground pepper to taste
2 pounds red potatoes small, scrubbed and quartered
tomato wedges
Thinly sliced green olives

Heat lard or oil in large heavy skillet brown pork by handfuls and lightly sprinkle with salt. Transfer pork to Dutch oven as cooked when browned, barely cover pork with water (about 2 cups). Simmer, covered, over low heat for 40 minutes or until pork is almost tender. In fat remaining in skillet, sautÈ sausage push to one side. SautÈ onions and garlic until limp add tomatoes, cumin, oregano, jalapeno peppers, sugar, and pepper to taste. Cook about 5 minutes. In Dutch oven, add enough water to remaining juice to make 2 cups. Skim off any fat from meat mixture. Add sausage mixture to pork and mix well taste for seasonings. Add potatoes. Cover and simmer until meat and potatoes are tender, about 45 minutes. To serve, garnish with tomato wedges and green olives.

Help on downloading recipes

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.