Puebla Pork Stew (Tinga Poblana)



  1. Boil pork and mint in water (with salt and pepper added) until tender (about 45 min). Add chicken for the last 15 min. Drain and reserve stock. Cut meat in bite-size pieces.
  2. Heat oil in a skillet and saute the onions and tomatoes. Add garlic and herbs.
  3. Boil ancho chile for 10 min after removing tops and seeds. Pur\`{e}e with 1 cup broth. Add sugar and vinegar.
  4. Add to onions and tomatoe sauce. Add meat. Season with salt and pepper. Simmer for 10 min.
  5. Serve over rice. Beens go well on the side.

Comments, suggestions or queries:dkumar at cs dot brynmawr dot edu