Award Winning Tinga Poblana Tacos
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A traditional dish from the Puebla region of Mexico, these pulled pork Tinga Poblana Tacos are absolutely mouth-watering! Enjoy them as tacos, burritos, or tostadas.
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 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.
These Tinga Poblana Tacos were also selected by Better Recipes as the winner for “Best Mexican Recipe Ever“!
It’s easy and oh so incredibly delicious!
This recipe calls for Mexican chorizo and while you can find it in your local Mexican grocery stores, for the BEST flavor I highly recommend making your own. It’s super easy! Check out my recipe for homemade Mexican Chorizo.
Tinga Poblana Tacos Recipe
Let’s get started!
Add the pork roast and the onion and garlic to the slow cooker.
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.
Enjoy!
Tinga Poblana Tacos
Ingredients
- 3 lb pork shoulder or butt
- 6 oz Mexican chorizo , click link for our easy homemade chorizo!
- 1 large white onion
- 3 cloves garlic minced
- 15 ounce can petite diced tomatoes , do not drain
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 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
- diced tomatoes and avocados for serving
- sour cream for serving
Instructions
- 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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
