Tinga is the style, Poblana means from Puebla.
First, roast your pork in the usual way. (Braise then simmer, for hours, covered, on the stove top, adding water as necessary. Use pork butt, or pork shoulder, 3-4 lbs). Cool until easy to handle. Remove bones, gristle, you know, the connective tissues that force us to consider vegetarianism. Shred. Return meat to its juices. Char a pound of tomatoes in a skillet, evenly, then drop into a blender. Char a couple of garlic cloves as well. Add 2-4 canned chipotles (depending on your heat tolerance) and the juice from half an orange, or a quarter cup of orange juice. Blend. Add to shredded meat, let simmer on low for 15 minutes.
chorizo which has been cooked down
red onion slivers marinated in lime juice.
Ladle over rice, or place into just heated corn tortillas. Let me know how it turns out.
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