Tinga Poblana (Mexican Pork Tinga) Recipe

5 from 4 votes

Tinga Poblana (Mexican Pork Tinga) Recipe

Tinga Poblana or Mexican Pork Tinga is a traditional dish that comes from Puebla, Mexico. This recipe is relatively easy to make and perfect for feeding a crowd. Chipotle chiles are mandatory to make this delicious tinga recipe.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Meat and Poultry

Cuisine: Mexican

Servings: servings

Calories: 430kcal

Author: Gabriela

Ingredients

To cook the meat:

2 pounds boneless pork for stew cut into 2 inch pieces
3 bay leaves
½ teaspoon oregano or marjoram
½ teaspoon salt

To cook the potatoes:

4-5 new potatoes medium size, peeled and cut into 2 inch pieces
Water to boil them
1 teaspoon salt

To make the sauce:

2 tablespoons vegetable oil or lard
1 pound Mexican chorizo with the casing removed
1-2 medium onions chopped or sliced Julienne
2 garlic cloves
28 ounces crushed or diced fire roasted tomatoes
2-3 canned Chipotle chiles diced plus 1-2 teaspoons of the canning liquid, for more spice
½ teaspoon salt
1 teaspoon dried Mexican oregano

To garnish:

1-2 medium avocados sliced or chopped
1 ½ cup queso fresco crumbled

US Customary - Metric

Instructions

Cook the meat: In a medium saucepan, place the meat, salt, oregano/marjoram and the bay leaves. Cover with water and bring the pot to a boil. Skim the foam that rises to the top after a few minutes of simmering. Cover the pot partially and simmer over low heat until meat is tender, for about 35-40 minutes. Remove the meat, strain the liquid and reserve one cup of it. Set aside.
Cook the potatoes: While the meat is cooking, place another sauce pan on the stove with water, salt and the potatoes. Boil them for about 15 minutes, or until tender. Drain the potatoes and set them aside.
Cook the chorizo: In a large skillet(about 12 inches), heat up the lard or the vegetable oil. Add the chorizo and brown it, breaking up any clumps, until cooked through, for about 10 minutes. Remove the chorizo, leaving as much fat as possible in the skillet. Set is aside.
Make the sauce: In the same skillet, using the fat from the chorizo, cook the onions and garlic until soft. Add the cooked pork and fry stirring frequently until the pork gets browned, for about 10 minutes. Add the cans of tomatoes, chorizo, oregano, salt and the Chipotle chiles. Stir to combine, then add the cooked potatoes and the reserved cup of liquid from cooking the pork. The sauce should be thick. Cook uncovered for about 10 minutes, stirring gently once in a while.
Serve: When ready to serve, place the stew in a large bowl and decorate it with slices of avocado and crumbled fresh cheese or queso fresco.

Notes

Cooking time: Tinga poblana is ready in about 1 ½ hours.

Leftovers: Keep the leftovers in the refrigerator for up to three days. Tinga poblana can be reheated gently and serve with avocado and queso fresco.

Types of cheese: Queso fresco is the traditional choice in this recipe, but you can also use a mild feta or fresh goat cheese.

Nutrition