Tinga Poblana Recipe
Recipe By Better Homes and Gardens
Transfer leftover chipotles in adobo to a small container. Cover and refrigerate them for up to one month.
4.2
29 Rating -
Rate
Non Vegdiet
8hr 30minstotal
30minsPrep
8hr Cook
8hr 30m.total
30m.Prep
8hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tinga Poblana Recipe
- 1/4 pound Boneless pork shoulder
- 1 ounce Uncooked chorizo sausage, casing removed
- 0.06 inch 2 medium red potatoes, cut into cubes
- 0.13 cup Chopped onion
- 1.81 ounce 1 can diced fire roasted tomatoes, undrained
- 0.38 Canned chipotle peppers in adobo sauce, * chopped
- 0.13 tablespoon Canned adobo sauce
- 1/2 Cloves garlic, minced
- 0.13 teaspoon Dried thyme leaves, crushed
- 1/4 Bay leaves
- 0.13 teaspoon Dried mexican oregano, crushed
- 0.06 teaspoon Salt
- 0.03 teaspoon Sugar
- 1.25 ounce 1 package tortilla chips
- 1/4 Avocados, peeled and thinly sliced
- 1/4 cup Crumbled queso fresco
Nutrition
value
value
326
calories per serving
25 g Fat22 g Protein5 g Carbs3 g FiberOther
Current Totals
- Fat25g
- Protein22g
- Carbs5g
- Fiber3g
MacroNutrients
- Carbs5g
- Protein22g
- Fiber3g
Fats
- Fat25g
Vitamins & Minerals
- Calcium54mg
- Iron3mg
- Vitamin A603mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B12< 1mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium45mg
- Manganese1mg
- Phosphorus197mg
- Selenium16mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens