Pork Tinga Recipe

Name: Pork Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Boneless Pork Spareribs; 7 cups Water, Plus Extra Warm Water For Chiles; 1 cube Chicken Bouillon; 2 cloves Garlic, Minced; 2 whole Bay Leaves; 2 whole Medium Onions, Divided (Half Quartered, And Half Sliced); 8 whole Dried Guajillo Chiles; 4 whole Chipotle Peppers In Adobo Sauce; 4 Tablespoons Adobo Sauce From Can Of Chipotles (Freeze Extra); 5 whole Roma Tomatoes, Diced; 1/2 teaspoons Latin Inspired Seasoning, Or Cumin; 1/2 teaspoons Mexican Oregano; 1/2 teaspoons Salt And Pepper, to taste; 22 whole Tostada Shells; Queso Fresco; Mexican Crema; Shredded Lettuce; Sliced Avocado; Sliced Radishes

Servings: persons

3 pounds Boneless Pork Spareribs
7 cups Water, Plus Extra Warm Water For Chiles
1 cube Chicken Bouillon
2 cloves Garlic, Minced
2 whole Bay Leaves
2 whole Medium Onions, Divided (Half Quartered, And Half Sliced)
8 whole Dried Guajillo Chiles
4 whole Chipotle Peppers In Adobo Sauce
4 Tablespoons Adobo Sauce From Can Of Chipotles (Freeze Extra)
5 whole Roma Tomatoes, Diced
1/2 teaspoons Latin Inspired Seasoning, Or Cumin
1/2 teaspoons Mexican Oregano
1/2 teaspoons Salt And Pepper, to taste
22 whole Tostada Shells
Queso Fresco
Mexican Crema
Shredded Lettuce
Sliced Avocado
Sliced Radishes

1
In a medium-sized pot, place pork, 7 cups water, chicken bouillon, garlic, bay leaves and the quartered onion.
2
Cover and simmer for about 1-1/2 hours on medium to high heat.
3
Reserve the stock, discard bay leaves.
4
Remove pork and to cool and then shred it.
5
While pork is cooking, place guajillo chiles into warm water and let soak.
6
Once pork is done, remove stems and seeds from chiles and place them into the blender.
7
Add the chipotle chiles and adobo sauce.
8
Add diced tomatoes and sliced onions to the stock and cook about 10 minutes until tomatoes are tender.
9
Add remaining stock and tomatoes to the blender.
10
Blend until smooth.
11
Add puree to the stock pot.
12
Shred pork and add to the puree.
13
Add the Latin spice mix and Mexican oregano.
14
Simmer on low heat for about 30 minutes.
15
Salt and pepper to taste.
16
To assemble, place meat mixture onto a tostada.
17
Top with queso fresco, Mexican crema, lettuce, avocado and radishes.
18
Notes: toppings can easily be prepared ahead of time and reheated later.

944

kcal

Calories

Fat

Carbs

103

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 19 ingredients. The key ingredients include: 3 pounds Boneless Pork Spareribs, 7 cups Water, Plus Extra Warm Water For Chiles, 1 cube Chicken Bouillon, 2 cloves Garlic, Minced, and more.

Yes, 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!

Pork Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions