Pork Tinga Poblana
If you love the smoky-spicy magic of tacos al pastor, you'll adore this Pork Tinga Poblana. It's a beloved Mexican comfort dish from Puebla, where tender shredded pork simmers in a vibrant tomato-chipotle sauce until every strand is saturated with flavor. The smoky heat from chipotles meco, the sweetness of roasted tomatoes, and the subtle crunch of sliced onions create a symphony of textures. Serve it on tostadas or in warm corn tortillas, topped with creamy avocado and a squeeze of lime. This recipe is my go-to for gatherings—it's forgiving, feeds a crowd, and tastes even better the next day.
Ingredients
- pork shoulder800g
- roma tomatoes4
- white onion1 large
- garlic cloves3
- chipotles in adobo3
- dried oregano1 tsp
- ground cumin1 tsp
- bay leaf1
- vegetable oil2 tbsp
- chicken broth500ml
- salt1 tsp
- corn tortillas or tostadas12
- avocado1
- lime1
Directions
- 1
In a large pot, combine pork shoulder, halved onion, garlic cloves, bay leaf, and 1 tsp salt. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes until pork is tender. Remove pork, let cool, then shred. Reserve 250ml of the cooking broth.
- 2
While pork cooks, roast tomatoes on a dry skillet over medium-high heat until charred on all sides, about 10 minutes. Transfer to a blender.
- 3
Add chipotles in adobo, oregano, cumin, and reserved broth to the blender. Blend until smooth.
- 4
Heat vegetable oil in a large skillet over medium heat. Add sliced onion and cook until soft and lightly golden, about 5 minutes.
- 5
Pour the tomato-chipotle sauce into the skillet. Cook for 5 minutes, stirring, until slightly thickened. Add shredded pork and simmer for 10 minutes, allowing flavors to meld. Season with salt to taste.
- 6
Warm tortillas or tostadas. Serve pork tinga on top, garnished with avocado slices and a squeeze of lime.
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