Tinga Poblana Tacos Recipe

Name: Tinga Poblana Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Pork Roast; 6 ounces, weight Good Quality Mexican Chorizo; 1 can (15 Oz. Size) Petite Diced Tomatoes; 1/2 cups Chicken Stock; 1 Large White Onion, Diced; 3 cloves Garlic, Minced; 3 Chipotles En Adobo, Chopped; 3 Bay Leaves; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 teaspoon Dried Oregano; 1 teaspoon Dried Thyme; 8 Corn Or Flour Tortilla Shells, Or Tostadas; Tomatoes, Avocados And Sour Cream For Topping

Servings: persons

3 pounds Pork Roast
6 ounces, weight Good Quality Mexican Chorizo
1 can (15 Oz. Size) Petite Diced Tomatoes
1/2 cups Chicken Stock
1 Large White Onion, Diced
3 cloves Garlic, Minced
3 Chipotles En Adobo, Chopped
3 Bay Leaves
1 teaspoon Salt
1/2 teaspoons Pepper
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
8 Corn Or Flour Tortilla Shells, Or Tostadas
Tomatoes, Avocados And Sour Cream For Topping

1
Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo.
2
Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps.
3
Add the chorizo to the slow cooker.
4
Stir the slow cooker ingredients to combine and ladle some of the sauce on top of the pork roast.
5
Set the the slow cooker on the low setting and cook for 8 hours or until most of the liquid has evaporated and youre left with a thick sauce.
6
Remove the pork roast and set on a plate.
7
Using two forks, shred the pork.
8
Place the shredded pork in a large bowl.
9
Add the sauce from the slow cooker and stir to thoroughly combine.
10
Add salt to taste.
11
Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.

1637

kcal

Calories

Fat

160

Carbs

123

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 pounds Pork Roast, 6 ounces, weight Good Quality Mexican Chorizo, 1 can (15 Oz. Size) Petite Diced Tomatoes, 1/2 cups Chicken Stock, and more.

Yes, Tinga Poblana Tacos 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!

Tinga Poblana Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions