Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Using leftover roast pork or chicken, this spicy stew can be served over steamed white or brown rice or as sandwiches in warmed,scooped out French rolls or bolillos (Mexican rolls). Add avocado slices, red onion slices and a mild white cheese to garnish either the stew or the sandwich.

Ingredients Nutrition


  1. Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
  2. Peel the tomatoes, cut in half horizontally and squeeze out seeds.
  3. Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
  4. Heat olive oil in a skillet. Add onions and sauté for 5 minutes until softened. Remove and set aside
  5. Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
  6. Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
  7. Simmer for 20 minutes.
  8. Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
  9. If the mixture seems dry, add 1/2 cup beef or chicken broth or water.
Most Helpful

I made this a couple weeks ago and I forgot to rate it. THis was so declicious. The recipe did not stated what to do with the cinnamon or the cloves so I came up with my own version. I blended the tomatoes, garlic, chipotles, adobo, 1/4 cup cooking liquid from the pork and ground cloves in the blender to make the sauce. I omitted the cinnamon completely. THanks for a great recipe!

Tiny_Toodles June 15, 2009

This made an excellent version of Tinga Poblana which also is very good served on crisp tortillas with garnishes of avocado and the like. We all loved this! Thanks for sharing. ~Lorie

Sue Lau April 27, 2008