Quench MagazineTingal Poblana | Mexican | Quench Magazine

Ingredients

• 1/2 lb Boneless lean pork, cubed
• 1 lb Flank steak, cubed
• 2 Bay leaves
• 2 Cloves garlic
• Salt
• 1 lb Chorizo
• 1 Onion, chopped
• 1 Clove garlic, minced
• 1 1/2 lb Tomatillos, husks removed & finely sliced
• 1/2 t Dried oregano
• 1 sm Sprig marjoram
• 1 sm Sprig thyme
• 1/4 t Ground black pepper
• 1/4 c Pickled chipolte pepper juice
• 3 Pickled chipolte chile peppers