Tinga Poblana

Tinga Poblana created by mariposa13

This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Cut pork into 1 inch squares removing most but not all the fat.
  • Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
  • Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
  • When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
  • Mix the pork and chorizo into the sauce; heat completely and serve.
  • May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@CunSwim
Contributor
@CunSwim
Contributor
"This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. randy.lacy
    Very Good recipe we pan fry potatoes cubed and scramble eggs with it and serve in a tortilla with cheddar cheese. Very Very Good!!
  2. Teddys Mommy
    I had some really good chorizo from a sausage store we go to it's so good and non-greasy I almost ate after the "fry chorizo" step LOL. I had to use the full amount of oil to fry the pork shoulder because there wasn't any grease from the chorizo. Wow this recipe was good! I think I'll use the leftovers for a chorizo and egg type of breakfast. It has the perfect amount of spice! I made tacos out of it last night.
  3. ndflyer00
    Definately 5 stars. I modified the sauce I used only 2chipotle peppers, 1 15oz can of stewed tomatoes, the 2 garlic cloves and blended it. As far as the onions i sauteed them with the meats and it was perfect.
  4. BethanyS
    This is a great recipe! I traditionaly make Tinga with shredded chicken rather than pork and chorizo.
  5. mariposa13
    Tinga Poblana Created by mariposa13
Advertisement

Find More Recipes