Mexican Tinga Poblano

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Category: Entrees
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Tinga Poblano is a traditional Mexican dish with rich, warm flavors. The slaw cools down the heat of the spices, and the purple potato hash adds heartiness.

Number of Servings: 6
Ingredients: Pork Rub
2 tbsp smoked paprika
2 tbsp ancho chili powder
2 tbsp salt
1 tbsp black ground pepper
2 tbsp brown sugar
5 lbs pork butt, trimmed and portioned into 8-oz pieces

Braising Mixture
1 tbsp garlic, chopped
1 tsp fresh thyme
1 tsp fresh oregano
1 bay leaf
3 oz tomato paste
1 medium onion, chopped
1 carrot 2 celery stalk
2 poblano peppers, chopped
2 Fresno chilies, chopped
vegetable oil

Purple Potato Hash
2 medium onions, sliced
3 tbsp butter
10 medium purple potatoes, boiled
salt and pepper to taste

Cabbage Slaw
3 cups Napa cabbage, fine chiffanade
1 ½ cups red onions, fine sliced
1 ½ cups red peppers, fine sliced
6 green onions, fine sliced
3/4 cup cilantro, chopped
3/4 cup lime juice
1 tbsp salt
1 tsp black pepper
1 tbsp sugar

6 oz queso fresco
12 sprigs fresh cilantro
12 corn tortillas
Directions: Pork: Rub portioned pork butt with rub, using the entire rub. Let rest overnight in refrigerator. Combine ingredients for braising mixture in a medium mixing bowl. Spread these vegetables on a baking sheet. Drizzle vegetables with oil and roast in oven at 400° for 30 minutes. On stove top, heat some oil in a braising pan (or large, ovenproof 4-quart skillet, or Dutch oven) and sear all sides of pork butt. Combine oven-roasted braising vegetables with pork in braising pan. Cover with water. Cover braising pan with foil or tightly fitting lid and cook in oven at 350° for 3 hours.

Purple potato hash: In a large pot boil potatoes until al dente, about 10-15 minutes. Cool and dice potatoes; set aside. In large skillet, brown onions in butter until golden. Add potatoes to onions. Salt and pepper to taste.

Cabbage slaw: Mix all ingredients in a large mixing bowl.

Plating: In a large serving dish layer the potato hash, pork and slaw. Ladle some of the jus from the braising pork onto hash. Garnish with fresh cilantro and queso fresco. Serve with warm corn tortillas.