A pork tinga made with three kinds of fall squashes and beer is comfort at its best. Served with a dollop of spicy guacamole and topped with a crispy tostada this pork tinga recipe is a wonderful dish for fall.
Pork Tinga with Squash {Tinga de Puerco con Calabaza}
I recently had the opportunity to host a Dia de Los Muertos dinner for the local community. Elena Flores and I asked a few talented people to join me as I wanted to showcase all the beauty of this tradition. Our plan was an evening where we could share the culture, beauty, and customs of Dia de Los Muertos through food, cocktails, and art. Our menu was creatively crafted by Omar Arellano, Svani Quintanilla, and Jesus Maldonado.
The Chefs approached the menu process by incorporating traditional Mexican ingredients traditionally used in Dia de Los Muertos, such as chocolate, seeds, marigolds, calabaza and even surprised the guest with baking traditional pan de muerto.
One of the dishes served that evening was a fantastic pork tinga con calabaza. Tinga, a recipe that hails from Puebla is served throughout Mexico. Tinga can be made with chicken, beef or pork and is a homestyle dish where the meat is cooked low and slow until it can easily be shredded with a fork.
Typically served on tostadas or tacos Chef Svani Quintanilla decide to give his tinga a modern twist by making it heartier with the addition of calabaza (squash) and stewing the pork in a rich broth enhanced with beer. Served in a bowl, topped with a spicy guacamole accompanied by a crispy tostada this dish was an instant hit with our guests.
The spicy guacamole paired perfectly with the rich flavors of the pork. Chef Svani not only added one type of calabaza, but three; zucchini, butternut and acorn squash which deliciously incorporated the flavors of fall and the vibrant colors that are Dia de Los Muertos. Chorizo and chile anchos were also added to give the rich broth a earthy touch.
This tinga was by far my favorite dish of the evening. It was an authentic comfort dish with a twist that highlighted the ambiance of the night, but the best part is this recipe could easily be made in a slow cooker.
Pork Tinga with Squash {Tinga de Puerco con Calabaza}
Yield 12 Serves
A pork tinga made with three kinds of fall squashes and beer is comfort at its best. Served with a dollop of spicy guacamole and topped with a crispy tostada this pork tinga recipe is a wonderful dish for fall.
Ingredients
5 lb. pork shoulder
Salt
Pepper
2 lb. chorizo
2 Saint Arnold Oktoberfest beers
3 green zucchini
2 butternut squash
2 acorn squash
1 yellow onion
4 Roma tomato
1 garlic clove
1/3 cup apple cider vinegar
2 dried chiles, stems and seeds removed
3 dried chile de Arbol, stems and seeds removed
Instructions
Set oven to 350 degrees Fahrenheit. Generously season the pork shoulder with salt and pepper and set aside. In a dutch oven or roasting pan, take 1 lb of chorizo and cook it off. Deglaze with 1 beer and place the pork shoulder in the pan then add water until the pork is 3/4 covered. Place into preheated oven for 8 hours or until the bone falls out. Once the bone is removed, take two forks and shred your pork and reserve for later in the same pan.
Take your zucchini, butternut, and acorn squashes and dice into 1-inch cubes then place evenly on a baking sheet. Take your onion and tomatoes and quarter them, peel your garlic and place the whole cloves along with the tomato and onion on to the same baking sheet as your calabacita. Roast in your pre heated oven until fork tender and reserve for later.
In a separate saute pan, cook off the remaining 1 lb of chorizo and deglaze with your 2nd beer. Take this along with your roasted calabacita and place it all in a large soup pot. Add shredded pork, apple cider vinegar and dried chiles; add water to cover. Simmer on low/medium heat until your calabacita is tender, season with salt and pepper.
Serve with warm corn tortillas or a crispy tostada. Fresh avocado and salsa are a good garnish for this dish. For a breakfast version add an over easy egg!
Courses Dinner
Cuisine Mexican
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