Saturday 6 April - Tinga Poblano

I wanted to try something different, so opened a random book  - this is one I bought a few weeks ago and have yet to try anything out of it - Food From Plenty by Diana Henry.

The recipe we selected was Tinga Poblano - a slightly different take on chilli.

First stage was to roast a tray of tomatoes until charred and slightly dried out

I then pushed these through the mouli (this wasn't in the recipe, but the tomatoes were rather poor quality)

I added a drained box of chopped tomatoes to complete the sauce and add colour.

A chopped chorizo was fried until golden - the recipe didn't specify what type of sausage to use, so I used the cheapest one from Lidl

In the remaining fat a cubed piece of pork shoulder was also fried, and added to the chorizo.

Then onions were also fried and added, along with some chopped garlic, dried oregano and fresh thyme. This was then covered with chicken stock, and simmered until the meat was tender.

Finally, the tomatoes were added along with 3 dried chipotle chillies that had been soaked, seeded and chopped.

The whole lot was simmered away again for another 20 minutes.

We varied the serving suggestions a bit and to the bowls of rice and stew we added chopped avocado tossed with lime juice, some crumbled feta, chopped coriander, creme fraiche and some cooked black turtle beans.

 A nice change from our usual chilli and definitely one to do again.