Tinga Poblana

• 2 pounds pork shoulder roast cubed 1", defatted
• 1 onion medium, diced
• 3 tomato whls, peeled, seeded diced
• 4 tomatillos whls, husked, parboil chop
• 3 bacon slcs, diced
• 1 piece chorizo
• 2 cloves garlic minced
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 bay leaf whl leaf
• 1 chipotle pepper to taste
• salt
• pepper

1. Add the onion and garlic, and saute until limp.
2. Add the tomatoes, chiles and spices, and cook for about 5 min.
3. Add the pork, stir well, cover tightly and cook over medium low heat until done, approximately 1 1/2 hours.
4. Watch carefully to see that it does not cook dry.
5. If the sauce is too thick, add a little water.
6. * Chiles chipotles are available canned in Mexican food stores.
7. The best to use are those in adobo, as they have a slightly smokey flavor.
8. J. F. "Fritz" Schwaller, Associate Dean

pork shoulder, onion, tomato whls, whls, bacon slcs, chorizo, garlic, marjoram, thyme, oregano, bay leaf, pepper, salt, pepper

Taken from www.yummly.com/recipe/Tinga-Poblana-1676169 (may not work)