2 tablespoons lard or vegetable oil
2 medium tomatillos, peeled
2 medium ripe plum tomatoes
4 medium garlic cloves
1 small white onion, finely chopped
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
2 tablespoons cider vinegar
1 1/2 cups homemade or store-bought low-sodium chicken stock (or water)
2-3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can
6 (4-6 ounce) wild Alaska pollock fillets, lightly dried
2 teaspoons Asian fish sauce
Kosher salt and freshly ground black pepper
1. Heat oil in a medium saucepan over high heat until shimmering. Add tomatillos, tomatoes,
and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes. (Lower heat if pot is smoking excessively or anything starts to burn).
2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Bring to a boil over high heat and then reduce to a hard simmer, stirring and occasionally turning tomatillos and tomatoes, until reduced to about half original volume, about 10 minutes.
3. Add chipotle chilies and adobo, remove and discard bay leaves, and turn off the heat. Blend the sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks.
4. Return to a low simmer and reduce sauce until thickened. Add the fish and spoon sauce over to fully submerge fillets. Simmer, uncovered, until cooked through, about 5-10 minutes.
5. Use a fork to flake the fish in the sauce (it will come apart very easily). Add fish sauce and stir to combine.
6. Bring to a simmer and cook, stirring, until sauce thickens and coats fish. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary). Wild Alaska pollock tinga can be served in tacos; stuffed into enchiladas or burritos; on top of nachos, tostadas, and sopes; or on its own.