Tinga de Puerco (Pork Tinga)

Tinga de Puerco (Pork Tinga)
Today is national taco day and of course that means that I have some tacos to share with you but before we get to the tacos lets talk about the meat, pork tinga. Tinga is a Mexican style 'stew' where the meat is simmered in a chipotle and tomato sauce and it is commonly made with chicken or shredded beef but I am really into this version with moist and tender shredded pork and Mexican style chorizo sausage. Although the list of ingredients is rather long, this recipe is actually quite easy to make. You start out by simmering the pork butt until fork tender and then you make the actual stew along with the chorizo, chipotles and tomatoes and the stew itself only takes about a half an hour to make. This recipe is also slow cooker friendly and you can throw the pork butt/shoulder into the crockpot in the morning and then you just need to shred it and make the stew in the evening for dinner. Despite the simplicity of this dish it is quite tasty and to goes well served over rice and beans and of course in tacos, quesadillas, burritos, etc.

Tinga de Puerco (Pork Tinga)

Tinga de Puerco (Pork Tinga)

Tinga de Puerco (Pork Tinga)

Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes Servings: 8

Moist and tender shredded pork and chorizo in a smoky and spicy chipotle chili sauce that is perfect over rice with beans or in tacos, burritos, tostadas, etc.



ingredients
  • 1 tablespoon oil
  • 1 1/2 pound pork butt or shoulder, cut into 1 1/2 inch cubes
  • 1 small onion, quartered
  • 1 clove garlic
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • water
  • 1 tablespoon oil
  • 1/2 pound chorizo, casings removed and crumbled
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 (15 ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
  • 2 chipotle chilies in adobo (or to taste), chopped
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro, chopped
directions
  1. Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.
  2. Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.
  3. Shred the pork, skim the fat from the broth and set both aside.
  4. Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.
  5. Add the onion and cook until tender, about 5-7 minutes.
  6. Add the garlic and cook until fragrant, about a minute.
  7. Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.
  8. Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.

Option: If you are using the slow cooker feel free to skip step one to save time in the morning, though it does add a lot of flavour.
Nutrition Facts: Calories 350, Fat 25g (Saturated 8g, Trans 0), Cholesterol 78mg, Sodium 399mg, Carbs 5g (Fiber 1g, Sugars 2g), Protein 24g
Nutrition by: Nutritional facts powered by Edamam

26 comments:

Janet said...

OK Kevin... that is one SERIOUS list of ingredients... I think I am going to have to use Legal size paper to print this out! Looks really yummy (and I look HOT)

Janet said...

oh geez... typo in my previous comment.... I meant to say "and I LOVE hot" (I'm a moron)

Ferdzy said...

Well Janet, some people would say you look hot too...

I have to say, I would totally eat this, wheat or no. It looks sooo yummy.

Peter M said...

I love seeing new dishes I've never heard of before. Also, I have to get some dried Chipotles from Kensington Market soon.

DeborahSW said...

You always make the most interesting ethnic dishes. Way to be adventurous! :)

Valli said...

Sounds very flavourful Kevin! I agree that feta cheese substitutes well for the cojita or con queso Mexican cheeses. PS You're up early on a Saturday!!!I guess I am as well but I am headed to the farmers market

Anna Haight said...

This looks awesome, and you are right about the heat!

Katerina said...

This looks really good, my stomach is literally growling. What cut of pork did you use?

Kevin said...

I used some leftover thick pork chops that were in my freezer. Given that the pork is shredded I would imagine that any cut the is thick enough to shred would work.

Aaron said...

I bought some chicken tinga tamales from a local farmers market...I must say they are one of the tastier items I have ever come across in my quest for finding more delicious Mexican dishes.

Anna @ Bashful Bao said...

This dish has me drooling, what a great way to celebrate National Taco Day!

Anonymous said...

Since I don't eat chorizo, would it alter the recipe much to leave it out, better yet is there a substitute. Thanks you Jeanne

Kevin Lynch said...

Jeanne: Yes you could leave out the Mexican chorizo sausage or just replace it with more pork butt/shoulder.

Dorin Finn said...

Yum

Marie Matter said...

Cannot describe how much I'm freaking out over this!! Can't wait to try!

Andy's Attic said...

I always cook on football Sunday, usually a variety of appetizer-type foods, but opted for this today. Neither I or the family was disappointed! This was delish! Go Broncos! ;)

Diane Tomlinson said...

I added a can of black beans and cinnamon sugar and served over roasted cumin sweet potatoes-delish

Cheesesteak said...

I've been wanting to cook a Tinga dish for awhile...thanks for the reminder.

Kilyena said...

OMG! Kevin these were sooooo goood! We made taco's, quesadilla's and burrito's with this pork Tinga goodness. My husband went crazy over them. I used a Boston pork roast. I did have to cook it like an hour and a half for it to be tender and it was more work than I thought it would be but hey, it was worth it. Since we both love to cook he was excited by this recipe. He suggested we double it . I didn't change a thing. Hubby was like "what no sour cream on taco's"? It didn't need any. The whole family was drooling just waiting to try it and it was a really big hit! I served it with a side of some home made Spanish rice. This will definitely be one of our favorites! . Yet another recipe from your site that we love. I have been following your blog for a few years now and there are so many favorites I've gotten from you. I just figured out how to post haha! <3

Kevin Lynch said...

Kilyena: I am so glad that you enjoyed it! I love keeping the topping on tacos nice and simple with fresh ingredients to let the flavours of the meat shine through!

Kilyena said...

Actually I forgot I did substitute the water for Dos Equis Amber beer and added a little cornstarch to thicken the broth when I removed the pork to shred so the liquid wouldn't make our flour tortilla's soggy. Otherwise I followed the recipe exactly. YUM!

Anonymous said...

if using the cut of meat you listed here it certainly doesn't cook as quick as thick cut pork chops would that you used, that being said 2 cans of beer and one can of coke, still had to add 1 cup of chix broth, all said and done HUB loved it...couldn't find cojita cheese so did queso thanks Kevin, labor sort of intensive but worth it!

Anonymous said...

Kevin, I am the anon that said doesn't cook as quickly on the stove BUT NOW I DON'T CARE!!! OMG this was freaking delicious co-workers and friends loved it me and hubs too! can't wait to make again and next time will cook in the crockpot, could only find queso fresco cheese here worked for us, and just realized I forgot to serve with the cilantro I bought oops but you were right the cheese and the avocado let the meat shine through...yum yum I think this would freeze well do you think it would? would love to have a extra batch on hand! Thanks! Vicki G.

Kevin Lynch said...

Anonymous: I am glad that you enjoyed it! I am totally addicted to it as well! The cook time should be right for pork butt cut into 1.5 inch cubes but if you found that it took longer you could cut it into 1 inch cubes. The slow cooker is definitely an easier way to go as you can start it in the morning and it is ready for the next step when you get home from work. This definitely freezes well and I like to make big batches of it as well! :)

Amber Judd said...

My husband has recently discovered that there is more to Mexican food than just Old El Paso tacos and tortillas (which he doesn't like!). In Australia, Mexican food is not big, but it is gaining in popularity.
This recipe looks so yummy. I recently made a mexican flavoured crockpot pork, and he LOVED it. And wants me to make more Mexican inspired dishes like that. So, this sounds perfect! Plus the fact that we bought a whole butchered pig, means I have plenty of pork to cook with! Thanks for posting, and I look forward to trying more of your recipes (other than the ones I have already tried, which were fantastic!).

Kevin Lynch said...

Amber Judd: I am glad that you have been enjoying my recipes! I am a huge fan of Mexican cuisine and this is one of my favourites! It would be great to enjoy some of that pork in this dish! :)

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