Pork Tinga

• 3 pounds Boneless Pork Spareribs
• 7 cups Water, Plus Extra Warm Water For Chiles
• 1 cube Chicken Bouillon
• 2 cloves Garlic, Minced
• 2 whole Bay Leaves
• 2 whole Medium Onions, Divided (Half Quartered, And Half Sliced)
• 8 whole Dried Guajillo Chiles
• 4 whole Chipotle Peppers In Adobo Sauce
• 4 Tablespoons Adobo Sauce From Can Of Chipotles (Freeze Extra)
• 5 whole Roma Tomatoes, Diced
• 1/2 teaspoons Latin Inspired Seasoning, Or Cumin
• 1/2 teaspoons Mexican Oregano
• 1/2 teaspoons Salt And Pepper, to taste
• 22 whole Tostada Shells
• Queso Fresco
• Mexican Crema
• Shredded Lettuce
• Sliced Avocado
• Sliced Radishes

1. In a medium-sized pot, place pork, 7 cups water, chicken bouillon, garlic, bay leaves and the quartered onion.
2. Cover and simmer for about 1-1/2 hours on medium to high heat.
3. Reserve the stock, discard bay leaves.
4. Remove pork and to cool and then shred it.
5. While pork is cooking, place guajillo chiles into warm water and let soak.
6. Once pork is done, remove stems and seeds from chiles and place them into the blender.
7. Add the chipotle chiles and adobo sauce.
8. Add diced tomatoes and sliced onions to the stock and cook about 10 minutes until tomatoes are tender.
9. Add remaining stock and tomatoes to the blender.
10. Blend until smooth.
11. Add puree to the stock pot.
12. Shred pork and add to the puree.
13. Add the Latin spice mix and Mexican oregano.
14. Simmer on low heat for about 30 minutes.
15. Salt and pepper to taste.
16. To assemble, place meat mixture onto a tostada.
17. Top with queso fresco, Mexican crema, lettuce, avocado and radishes.
18. Notes: toppings can easily be prepared ahead of time and reheated later.

spareribs, water, chicken bouillon, garlic, bay leaves, onions, chiles, peppers, adobo sauce, tomatoes, latin inspired seasoning, oregano, salt, tostada shells, queso fresco, shredded lettuce, avocado, radishes

Taken from tastykitchen.com/recipes/main-courses/pork-tinga/ (may not work)