Labadie Recipe Database

Name Pork Tinga Number of People 4 List of Ingredients 1 pork tenderloin (1 to 1-1/4 lbs), cut into thin strips salt and freshly ground black pepper 2 tsp. vegetable oil 8 oz. chorizo 1 medium onion, chopped fine 4 medium cloves garlic, minced (about 4 tsp.) 1 chipotle chile in adobo, minced 14 1/2 oz. can diced tomatoes, undrained 1 3/4 cups chicken broth 1 T. brown sugar 1 1/2 tsp. coarsely chopped fresh oregano Description Toss the pork with salt and pepper to taste in a medium bowl. Heat 2 tsp. oil in a large skillet over medium-high heat until smoking. Add the pork in a single layer and cook without stirring until browned, 1 1/2 to 2 minutes. Using tongs, flip the pork strips; brown the second side, another 1 1/2 to 2 minutes. Transfer pork to a clean bowl and cover with foil to keep warm. Add chorizo to pan and cook until done; remove from pan and drain fat. Add onion, salt and water to pan to loosen any browned bits. Cook, stirring often,until the onion softens, 2 to 3 minutes. Stir in garlic and chipotles and cook until fragrant, about 30 seconds. Add tomatoes, broth and brown sugar and bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by not quite half, about 10 minutes. Stir in pork, chorizo and oregano and cook until heated through, 2 to 3 minutes. Time 45 minutes Difficulty (1-5) 2 Notes Can be served over rice, noodles, or with tortillas or even as a sandwich on French bread topped with Monterey Jack or Colby cheese. Image