Shredded Pork Meat Puebla Style (Tinga Poblana) / Cómo Hacer Tinga Poblana

Mexican tinga recipe
Tinga Poblana a shredded meat recipe from the State of Puebla. Puebla de Los Angeles is a beautiful city in the Central part of Mexico; its cuisine is recognized for being the birthplace of Mole Poblano, Chalupas, Chiles en Nogada, Pipian Verde, Pambazos and the “Rompope”, just to mention a few of many famous typical dishes. I lived there for a couple of years in the mid 80’s. And going out for lunch was a new culinary adventure every time. If you ever have the opportunity to go to Puebla, for lunch I recommend the “Cemitas”, a delicious sandwich stuffed with “carnitas” from the famous restaurant “Los Arcos”; or Chalupas from the Paseo de San Francisco.
Tinga Poblana is one of many favorite dishes of mine, the spiciness that Chipotle peppers give to it is mouth watering. You could use beef or a left over rotisserie chicken instead of the Pork in this recipe. It freezes really well and is ideal over crispy tortillas (Tostadas), as a filling for empanadas, tacos or as a main dish served with rice and a salad.
If you like chipotles, you are going to love this dish, so make a large batch to freeze and use later on empanadas, sopes or tacos.
Mexican tinga  recipe
Ingredients for 2 servings as a main dish, for 4 if using as a topping for tacos or tostadas.
  • 2 cups of cooked shredded pork ( You can use chicken, even leftover rotisserie style)
  • 2 medium Mexican chorizos
  • 1 tablespoon of vegetable oil or lard
  • 2 large tomatoes diced
  • 1/2 large onion sliced
  • 1 bay leaf
  • 1/2 teaspoon of Mexican oregano
  • 1/2 teaspoon of thyme
  • 1 small garlic clove finely chopped
  • 1/2 cup chicken stock
  • 1 canned Chipotle Peppers in Adobo, some of the adobo sauce from the can.
  • Salt and pepper to taste

1. Add the oil to a saucepan and place over medium heat.
2. Remove the chorizo from the casing and fry in the sauce pan making sure to break it up with a wooden spoon until it is browned and crumbly. Remove from pan and drain excess fat leaving one tablespoon of the fat in the pan.
Mexican tinga recipe
3. Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
Mexican tinga recipe
4. Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes or until the tomatoes cook down to a sauce.
Mexican tinga recipe
5. Stir in the chorizo, pork, chipotle, adobo sauce, and crushed herbs. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Mix well to combine the ingredients and crush the chipotle pepper add salt and pepper to taste.
Mexican tinga recipe
To serve, spread over Tostadas and top them with avocado.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking! Provecho!

Mely Martinez, the cook at Mexico in my Kitchen!


  1. Mely, que rico!!! Espero no te moleste que me tome la libertad de platicar de tu hermoso blog en el mio. Puse la foto de tus cacahuates que tanto me fascino ver como se hacen. Gracias!

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  3. Hola,

    Todo lo contrario, gracias por considerarme.
    Haber si cocinas los cacahuates con tus niños.


  4. mely; tingaaaaaaaaaaaaaa que rica es, aunque a mi me gusta mas de pollo, pero esta que preparas tu, con ese toque de chorizo, que ricura.......felicidades

  5. Hola Nutella,

    La tinga con puerco sabe super rica. Aunque tambien la cocino con pollo. Saludos!

  6. MELY tu version de la tinga me ha gustado mucho yo siempre la he hecho con res, y ese toque del chorizo debe estar super deliciosa!

    Tengo que cocinarla así! para unos tamales en hoja de maíz se me antoja.

  7. Hola Nora,
    Yo a veces la cocino con pollo, pero la version con carne de puerco me gusta mas.

  8. a mi me gusta mucho la tinga de pollo pero nunca eh vistto tinga de puerrco...


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