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Shredded Pork Meat Puebla Style

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. 
Course Antojitos
Cuisine Mexican
Keyword pork tinga, shredded pork meat puebla style, tinga poblana
Total Time 30 minutes
Servings 2
Calories 714kcal

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.

To serve, spread over Tostadas and top them with avocado.

    Nutrition

    Calories: 714kcal | Carbohydrates: 54g | Protein: 41g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 170mg | Sodium: 2982mg | Potassium: 395mg | Fiber: 3g | Sugar: 40g | Vitamin A: 2228IU | Vitamin C: 41mg | Calcium: 164mg | Iron: 4mg