Tinga Poblana a shredded pork 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.
Shredded Pork Meat - Tinga Poblana
Tinga Poblana is one of many favorite dishes of mine, the spiciness that Chipotle peppers give to it is mouthwatering. You could use beef or a leftover 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.
How to make Shredded Pork Meat - Tinga Poblana
Instructions:
- Add the oil to a saucepan and place over medium heat. (Please check the ingredients list below)
- Remove the chorizo from the casing and fry in the saucepan 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.
- Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
- Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes.
- 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.
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!
More recipes:
Pork Loin Prune Sauce
Pork in Tomato Sauce
Shredded Pork Meat Puebla Style
Ingredients
- 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
- ½ large onion sliced
- 2 large tomatoes diced
- 1 bay leaf
- ½ teaspoon of Mexican oregano
- ½ teaspoon of thyme
- 1 small garlic clove finely chopped
- ½ cup chicken stock
- 1 canned Chipotle Peppers in Adobo some of the adobo sauce from the can.
- Salt and pepper to taste
Instructions
- Add the oil to a saucepan and place over medium heat.
- 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.
- Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
- 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.
- 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.
Jen
Hello! I made this recipe to use as filling for empanadas and it was perfect. It was also my first time making empanadas. I used your corn flour recipe for the dough and it was so easy. I can’t have gluten and your recipes provide me with a huge range of options. Thank you for creating what has become my favorite recipe site!
mmartinez
Hello Jen,
Thank you for trying the recipe for the pork tinga. Empanadas is a great way to use it!
Katy
I am a texan who doesn't have a drop of hispanic or Mexican blood but I grew up and still live in West Texas. My family has a lot of english and german influence in their baking and cooking. Lots of baked good recipes passed down in my family. But we all grew up eating many different Mexican dishes not just tex-mex. I had a close friend in high school who's mom made tinga de pollo all the time. That's when I fell in love with the smoky, little sweet, spicy flavor of tinga. She would simmer the tomatoes, onion, and chipotles together then puree it then add in the shredded chicken or pork. Have yet to see anyone else do it this way. She also served the tinga on a tostada spread with sour cream. Fast forward a few years from high school I met another woman who made tinga but only with shredded pork or beef never chicken. She usually used left over carnitas or barbacoa and she didn't puree the mixture she just chopped tomatoes, onions, and a can of chipotles and threw it all together. Her cooking style was very simple and she just used what she had or could get on special. But it was always delicious. I have made tinga many times but always felt it didn't quite hit the spot. It was either too spicy or not spicy enough. Sometimes resembled a pasta sauce more than a chipotle sauce. I was just going off of what I had been told or observed from when others made it. But I made this last night and dios mio it's delicious! I used canned diced tomatoes and left over rotisserie chicken because it's what I had. I'm so glad to have found your site. I'm so excited to start working my way through some of your recipes. I grew up eating so many things that I've wanted to learn to make so that no matter where I am in the world I can have these delicious meals and someday give my kids the chance to experience them as well. I'm also loving learning the origins of some of these dishes. Growing up everything was just "mexican food" but now I'm learning which dishes come from which parts of Mexico. I figured out that a lot of the cooking I'm most familiar with is Jalisco style food. Thank you for creating this recipe site!
mmartinez
Hello Katy,
Thank you for taking the time to write about your experience with Mexican food. I really appreciate your kindness. Enjoy cooking the many recipes on the website. And please do not hesitate to ask me any questions when needed. Provecho!
Anonymous
a mi me gusta mucho la tinga de pollo pero nunca eh vistto tinga de puerrco...
Mely (mimk)
Hola Nora,
Yo a veces la cocino con pollo, pero la version con carne de puerco me gusta mas.
NORACRIS
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.
TE FELICITO NUEVAMENTE!
Mely (mimk)
Hola Nutella,
La tinga con puerco sabe super rica. Aunque tambien la cocino con pollo. Saludos!
[[Nutella]]
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
Mely (mimk)
Hola,
Todo lo contrario, gracias por considerarme.
Haber si cocinas los cacahuates con tus niños.
Saludos!
Silvia
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!