Award-winning Tinga Poblana Tacos

Tinga Poblana tacos burritos tostadas pork slow cooker chipotle pulled pork

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.

Tinga Poblana puebla style shredded pork burritos tacos

Dice the white onion and mince the garlic.

Tinga Poblana puebla style shredded pork burritos tacos

Add the pork roast and the onion and garlic to the slow cooker.

Tinga Poblana puebla style shredded pork burritos tacos

Chop the chipotles en adobo.

Tinga Poblana puebla style shredded pork chipotle burritos tacos

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.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cookerTinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

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.

Tinga Poblana puebla style shredded pork chipotle burritos tacos

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.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

Remove the pork roast and, using two forks, shred the meat.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

Place the shredded pork in a large bowl.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

Add the sauce from the slow-cooker and stir to thoroughly combine with the meat.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

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.

Tinga Poblana pulled pork tacos burritos tostadas chipotles slow cooker

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.

Tinga Poblana tacos burritos tostadas pulled pork spicy chipotles

 

Recipe for Easy Homemade Mexican Chorizo

Tinga Poblana Pulled Pork Tacos
 
:
Recipe type: Slow-cooker
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.

 

Tinga Poblana tacos burritos tostadas pork slow cooker chipotle pulled pork

 

15 Responses

  1. Michelle Morley

    wrote on

    Good morning, Kimberly! I don’t often “blog”, but I just had to let you know how wonderful this recipe is! We had a family game night, and I made tiny tacos with this as an appetizer. At one point, they left the game and were gathered around the kitchen. Couldn’t get enough. This tastes so authentic and satisfying. Thank you so much for sharing and I can’t wait to see what is next!

    • The Daring Gourmet

      wrote on

      I’m so happy to hear that, Michelle! I appreciate your feedback. Thank you for your kind words and compliments and I hope that whatever you make next from The Daring Gourmet will be just as successful!

      Kimberly

  2. wrote on

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

    • The Daring Gourmet

      wrote on

      Done! Thanks for visiting and for the invite.

  3. wrote on

    Kimberly, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

  4. Susan

    wrote on

    Made this for dinner tonight. Delicious! (I finally used my home made Daring Gourmet Chorizo!) Thank you.

    • The Daring Gourmet

      wrote on

      Fantastic! So glad you made it, Susan, and that it was a hit! :)

  5. wrote on

    Mexican food is a weakness of mine.

    • The Daring Gourmet

      wrote on

      Ohhhhh, mine too!

  6. wrote on

    Sweet mercy that looks delicious!

    • The Daring Gourmet

      wrote on

      Thanks, Whitney! :) I hope you give it a try – you’re gonna love it!

  7. wrote on

    Just started reading this blog and cannot wait to try some of your insanely-fabulous looking recipes. Do you think this would work with subbing chicken for pork?

    • The Daring Gourmet

      wrote on

      Hello and welcome! I’m excited for your feedback once you’ve had the chance to try some! Using chicken – sure, I don’t see why not. You may need peek into the slow cooker occasionally to see if you need to add a little more liquid since chicken is much leaner.

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