Tinga Poblana is a classic pork stew from the Puebla region of Mexico. It is simmered with tomatoes, onions, garlic, chorizo, chipotles and spices. This Daring Gourmet pulled-pork version is for the slow-cooker and is used as a delicious filling for burritos, tortas, and tacos, or as a topping for tostadas. Very little hands-on work. Sit back and let your slow-cooker do the work and then sit down for a meal that is sure to become a family favorite.
This Daring Gourmet recipe was selected by Better Recipes as the winner for “Best Mexican Recipe Ever“.
Easy, easy, easy and oh so delicious!
Don’t forget to check out my recipe for Easy Homemade Mexican Chorizo. You’ll need chorizo for this dish – read all about WHY you’ll want to make it yourself!
Here are the first few ingredients that you’ll need.
Dice the white onion and mince the garlic.
Add the pork roast and the onion and garlic to the slow cooker.
Chop the chipotles en adobo.
The chorizo is the only thing you’ll need to cook separately. The slow-cooker will do everything else for you. Fry up the chorizo. This will allow you to break up the lumps and it will also enhance the flavor of the spices.
Add the chorizo, tomatoes, chipotles, salt, pepper, sugar, oregano, thyme, bay leaves and chicken stock. Stir the ingredients to combine and ladle some on top of the pork roast.
Set the slow-cooker to low and cook everything on low for 8 hours or most of the liquid is absorbed and you’re left with a very thick sauce.
Remove the pork roast and, using two forks, shred the meat.
Place the shredded pork in a large bowl.
Add the sauce from the slow-cooker and stir to thoroughly combine with the meat.
Side tidbit: If using corn tortillas for soft tacos, briefly fry them in a skillet with a little oil until until soft and bendable without breaking. If you want tostadas, fry them until golden brown on both sides and crispy.
Serve as a filling for tacos, burritos, tortas or on tostadas. Serve with diced tomatoes, avocados, sour cream, and any other topping of your choice.
Recipe for Easy Homemade Mexican Chorizo
- 3 lb pork roast
- 6 oz good quality Mexican chorizo
- 1 large white onion
- 3 cloves garlic, minced
- 1 (15 oz) can petite diced tomatoes
- ½ cup chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- 3 chipotles en adobo, chopped
- 8 corn or flour tortillas, or tostadas
- Tomatoes, diced
- Avocados, diced
- Sour cream
- Place the pork roast in the slow cooker along with all the ingredients except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you’re left with a thick sauce.
- Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.
- Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.