Lin made a pork tinga which was rich, spicy, and succulent. It contained
cubes of pork shoulder, canned green chiles, fresh jalapeños, powdered
chiles (jalapeño, pasilla negro, red chile flakes, and cayenne), chopped
tomatoes, onions, garlic, and fresh corn. For additional liquid she used
homemade chicken stock.

To accompany the tinga I made mango guacamole following a Rick Bayless
recipe. (I wanted to use the mango guacamole recipe Cindy Fuller posted
here, but it's the wrong time of year for pomegranates.)

We also had sliced jícama and blue corn tortilla chips, and we washed the
dinner down with bottles of Dos Equis amber.

Bob