Tinga poblana from How to Eat a Peach: Menus, Stories and Places (page 137) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arroz verde; Roast pumpkin and cauliflower with black beans and cascabel chillies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2.5 hours to prepare. Can substitute chicken for pork shoulder, oregano for dried Mexican oregano, water for chicken stock, and feta cheese or Lancashire cheese for goat cheese.

  • joneshayley on August 01, 2019

    Well worth roasting the tomatoes first. Yet add a smoky depth. I halved the chillis as we don’t like a lot of spice. It was absolutely perfect for us. The accompanying rice compliments it beautifully.

  • Frenchfoodie on June 10, 2019

    Yum, this was good and pretty easy to prepare, just needs time to simmer away. My dried chipotles packed a real punch, even removing early there was quite a lot of heat. Will definitely make again. Pork was tender yet still moist. Agree with previous reviewer on the cheese - you want freshness (sour cream would be nice too), feta is generally a bit strong.

  • pattyatbryce on February 15, 2019

    Very good recipe. I really wouldn't use feta or goat cheese. Prefer queso fresco.

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