TINGA (Shredded Pork)
2 lbs. pork loin 3 tomatoes, chopped
1 tbsp. salt 1 small red dry chile chipotle,
1 Spanish onion, (or 1 tbsp. red chili powder)*
cut into rings 1 avocado
2-1/2 tbsp. Shortening
1 onion, diced
1 slice raw ham, cut into
thin strips
Put meat in salted water to cover, and boil gently until tender--about 1 hour
or slightly more. While meat is boiling, soak the Spanish onion, cut into
rings, in cold salted water. When meat is done, cool it and shred it with two
forks; save the stock. Melt shortening in heavy skillet and add the diced
onion, cooking slowly until onion is transparent. Add ham and, when it
begins to get crisp, add chopped tomatoes; simmer 8-10 minutes. Add the
shredded meat and one-half cup of the stock. Simmer until mixture begins
to thicken. Add the chili pepper or powder and simmer for another 5 min.
Right before serving, garnish with drained Spanish onion rings and avocado
Slices. Serve very hot. Delicious over rice.
*New Mexico's Hatch green chilies can be used in place of the red chili.
Note: This shredded pork (without the onion rings and avocado) is a good basis for
tamales, burritos or as a filling for tacos.
Two other easy ways to prepare the pork: Cook in slow cooker overnight, or
use a pressure cooker with your pot's guidelines.