Poblano Pepper Mexican Tinga

• 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 tablespoons pork lard or olive oil
• 1 onion diced
• 3 chorizo sausages sliced into rounds

1. 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.
2. Preheat the oven to 200 degrees Celsius.
3. Line a baking pan with parchment paper.
4. Place the tomatoes in the pan and roast them for 30 minutes until they are easily peeled and soft. Let them cool and then peel them.
5. Blend the peeled tomatoes and chipotle peppers together. Set aside.
6. In the last 15 minutes of simmering the ribs, add in the whole potatoes. Once tender, remove from the stock, peel, and chop.
7. Remove the ribs and shred the meat with 2 forks, discarding the bones.
8. In another pot, heat up the pork lard and saute the diced onion and sausages until the onions are soft. Add in the pork meat, tomato mixture, and potatoes.
9. Simmer on low heat for 10 minutes until the sauce slightly thickens.
10. Serve with flour tortillas.

pork ribs, onion, garlic, salt, tomatoes, peppers, potatoes, pork lard, onion

Taken from www.yummly.com/recipe/Poblano-Pepper-Mexican-Tinga-626842 (may not work)