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Description
Tinga is a dish of Mexican origins and typically features shredded chicken in a tomato, chili and onion sauce. This recipe for Poblano Pepper Mexican Tinga opts to use pork ribs for its meat of choice. Roasted tomatoes form the base of the sauce to which is added chipotle peppers for a smoky flavor. This dish also features potatoes and chorizo for a hearty tinga that should be served with warm tortillas and perhaps a side of beans.
Ingredients
US|METRIC
5 SERVINGS
- pork ribs (1 1/2 kl. meaty)
- 1 onion (whole)
- 3 garlic cloves (whole)
- salt
- 3 tomatoes (large, ripe)
- 3 chipotle peppers (in adobo)
- 4 potatoes (medium, cleaned and whole)
- 3 Tbsp. pork lard (or olive oil)
- 1 onion (diced)
- 3 chorizo sausages (sliced into rounds)
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Directions
- In a large pot, place the ribs, whole onion, and garlic. Cover with water and salt to taste. Bring to a boil then lower the heat and simmer 1 1/2 hours until tender.
- Preheat the oven to 200 degrees Celsius.
- Line a baking pan with parchment paper.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium170mg7% |
| Potassium1010mg29% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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