Mexican Pork Tinga Recipe

Name: Mexican Pork Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 pounds boneless pork shoulder; 8ounces uncooked chorizo sausage, casing removed; 2medium red potatoes, cut into 1/2-inch cubes; 1 cup chopped onion (1 large); 1 14 1/2 ounce can diced fire-roasted tomatoes, undrained; 3 canned chipotle peppers in adobo sauce,* chopped; 1tablespoon canned adobo sauce; 4cloves garlic, minced; 1teaspoon dried thyme leaves, crushed; 2bay leaves; 1 teaspoon dried Mexican oregano, crushed; 1/2teaspoon salt; 1/4teaspoon sugar; 1 10 ounce package tortilla chips; 2 avocados, peeled and thinly sliced; 2 cups crumbled queso fresco

Servings: persons

Ingredients
2 pounds boneless pork shoulder
8ounces uncooked chorizo sausage, casing removed
2medium red potatoes, cut into 1/2-inch cubes
1 cup chopped onion (1 large)
1 14 1/2 ounce can diced fire-roasted tomatoes, undrained
3 canned chipotle peppers in adobo sauce,* chopped
1tablespoon canned adobo sauce
4cloves garlic, minced
1teaspoon dried thyme leaves, crushed
2bay leaves
1 teaspoon dried Mexican oregano, crushed
1/2teaspoon salt
1/4teaspoon sugar
1 10 ounce package tortilla chips
2 avocados, peeled and thinly sliced
2 cups crumbled queso fresco

1
Trim fat from pork shoulder; cut meat into 1-inch cubes. Set meat aside. In a large skillet cook chorizo over medium-high heat for about 8 minutes or until well browned, using a wooden spoon to break up chorizo as it cooks. Using a slotted spoon, transfer chorizo to a double thickness of paper towels to drain.
2
In a 3-1/2- or 4-quart slow cooker combine chorizo, pork, potatoes, onion, tomatoes, chipotle peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt, and sugar.
3
Cover and cook on low-heat setting for 8 hours.
4
Discard bay leaves. Spoon off fat from cooking liquid. Use two forks to pull meat apart into coarse shreds.
5
Serve stew mixture with tortilla chips; garnish each serving with avocado slices and queso fresco.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients, 2 pounds boneless pork shoulder, 8ounces uncooked chorizo sausage, casing removed, 2medium red potatoes, cut into 1/2-inch cubes, and more.

Yes, Mexican Pork Tinga falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Pork Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions