TINGA POBLANO TOSTADAS (Mexican shredded pork, enough for 6 tostadas)
1 pound boneless stewing pork, cut into 1 inch cubes
½ teaspoon salt, or to taste
½ pound chorizos
1 pound tomatoes, peeled and chopped
1 small white onion, roughly sliced
1/8 teaspoon thyme
1/8 teaspoon oregano
1 bay leaf
3 canned chiles chipotles en vinagre, or en adobo, cut into strips
2 tablespoons liquid or sauce form the canned chiles
1 avocado, thinly sliced, for garnish
1 cup shredded lettuce, for garnish
1. Cover the pork cubes with water, add salt and bring to a boil, then lower the flame and simmer until tender – about 40 minutes. Let the pork cook off in the broth for a short period, then drain, reserving the broth, and shred the meat fine.
2. Skin the chorizos, crumble the meat into a frying pan and cook over low heat until the fat has rendered out. Remove the chorizo pieces from the pan and set aside.
3. Take out all but 2 tablespoons of the fat in the pan. Add the tomatoes and onion to the pan and fry over fairly high flame for about 5 minutes, stirring the mixture well and scraping the bottom of the pan from time to time.
4. Add the shredded pork, fried chorizo, thyme, oregano, bay leaf, chiles, liquid or sauce from the chili can and ½ cup of the reserved broth to the tomato sauce. Adjust the seasoning and let the mixture cook for about 10 minutes, stirring it well from time to time. It should be moist but not too liquid.
5. Use as a topping for tostadas, garnishing with the avocado and shredded lettuce.
NOTE: Tostadas are simply thin tortillas fried crisp in lard or oil and garnished with a topping. Either make you own tortillas and fry them, or fry store-bought tortillas. To fry them, heat ½ cup vegetable oil in a heavy medium skillet over medium high heat until it shimmers. Fry tortillas, one at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
adapted from Diana Kennedy, The Cuisines of Mexico