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id 3973
Name Pork Tinga
Main Dish Category Pork
Secondary Dish Category
Main Ingredient Pork Tenderloin
Other Ingredient Chorizo
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
Cooking Type StoveTop
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.
Origin Cooks Illustrated Quick Recipe page 246
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