Pork Tinga

Pork tinga, an authentic Mexican dish, is a slowly simmered pork stew made with roasted tomatoes, chipotle chiles, chorizo, and onions. When topped with avocado, sour cream, cilantro, queso fresco, and lime, it’s comfort food at its finest.

David Leite

For the Tinga Stew

• 4 dried chipotle chile peppers
• 1/2 to 1 cup boiling water (for soaking chiles)
• 3 pounds plum tomatoes, halved
• Olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 teaspoons light brown sugar
• 8 ounces raw chorizo (the type that needs to be cooked, casing removed and meat crumbled)
• 1 to 2 tablespoons peanut or olive oil (for browning pork and sautéing onions)
• 3 pounds boneless pork shoulder (pork butt), cut into 1 1/2-inch (4-cm) chunks
• 2 large onions (about 1 pound total), coarsely chopped
• 4 garlic cloves, crushed
• 2 teaspoons ground cumin
• 4 thyme sprigs
• 2 teaspoons dried oregano (preferably Mexican oregano for authentic flavor)
• About 1 cup store-bought or homemade chicken stock or water

For Serving (Optional, but highly recommended)

• 2 ripe avocados, halved, pitted, and sliced
• Juice of 1 lime
• 1 cup sour cream or Mexican crema
• 3 tablespoons coarsely chopped fresh cilantro
• 5 1/2 ounces queso fresco (or substitute mild goat cheese or feta), crumbled
• Warm tortillas, rice, or tostada shells (for serving)

Part 1: Preparing the Flavor Base and Pork

• Step 1: Prep the Oven and Chiles. Begin by preheating your oven to 400°F (200°C). In a small heatproof bowl, place the dried chipotle chiles and cover them with just enough boiling water. Allow them to soak for approximately 30 minutes to rehydrate and soften, which is crucial for their texture and flavor.
• Step 2: Roast the Tomatoes. While the chiles are soaking, arrange the halved plum tomatoes, cut-side up, in a single layer on a large roasting pan or rimmed baking sheet. Lining the pan with aluminum foil will make cleanup significantly easier. Drizzle the tomatoes generously with olive oil, season them with sea salt and freshly ground black pepper, and sprinkle evenly with the light brown sugar. Roast in the preheated oven for about 1 hour, or until the tomatoes begin to collapse, shrink, and show desirable slight charring in places. This roasting step concentrates their sweetness and adds a crucial smoky depth to the sauce. Let them cool slightly after roasting.
• Step 3: Cook the Chorizo. While the tomatoes roast, remove the casing from the chorizo and crumble the meat. In a large, heavy-bottomed skillet (such as a cast-iron skillet or Dutch oven insert) set over medium heat, warm 1 tablespoon of olive or peanut oil. Add the crumbled chorizo and cook, stirring occasionally, for 4 to 5 minutes until it’s well browned and cooked through. The chorizo will render its vibrant orange fat into the pan, adding immense flavor. Using a slotted spoon, transfer the cooked chorizo to a large Dutch oven or heavy-bottomed pot, leaving the rendered fat and flavorful drippings in the skillet.
• Step 4: Sear the Pork. Increase the heat under the skillet to medium-high. Add a portion of the pork chunks to the skillet, taking care not to overcrowd the pan. Overcrowding will cause the pork to steam rather than sear, hindering the development of a rich, browned crust. Sear the pork on all sides until well browned, which should take about 5 minutes per batch. This browning is crucial for developing deep, savory flavor. Transfer each seared batch of pork to the Dutch oven with the chorizo, again leaving any rendered fat and drippings in the skillet. If needed, add the remaining 1 tablespoon of oil for subsequent batches of pork.
• Step 5: Sauté Aromatics. With the remaining drippings still in the skillet, reduce the heat to medium. Add the coarsely chopped onions, adding a couple of teaspoons of fresh oil if the skillet appears too dry. Cook the onions, stirring occasionally, for about 10 minutes until they become dark golden and tender. Stir in the crushed garlic and ground cumin and cook for another 2 minutes until fragrant. This step builds the aromatic base of the stew. Transfer this flavorful onion mixture to the Dutch oven with the pork and chorizo. Add the thyme sprigs, dried oregano, and additional salt and pepper to taste, ensuring a balanced seasoning.
• Step 6: Deglaze the Skillet. Pour a small amount (about 1/4 cup) of chicken stock or water into the hot skillet that still holds the flavorful fond (browned bits). Cook, stirring constantly and scraping up any browned bits from the bottom of the pan with a wooden spoon – this process, called deglazing, captures all the concentrated flavors and adds another layer of richness to your stew. Cook for 1 to 2 minutes until the liquid has reduced slightly. Pour this flavorful liquid into the Dutch oven, along with the remaining stock or water.
• Step 7: Prepare and Add Chipotles. Carefully separate the rehydrated chipotles from their soaking liquid, making sure to reserve the liquid. Remove and discard the stems from the chiles. For a milder heat, you can also remove some of the seeds; for more spice, leave them in. Coarsely chop the rehydrated chipotles. Add both the chopped chipotles and their reserved soaking liquid to the pork mixture in the Dutch oven.
• Step 8: Simmer the Tinga. Bring the contents of the Dutch oven to a gentle boil, then immediately reduce the heat to low. Partially cover the pot and allow the tinga to gently simmer for approximately 90 minutes. This long, slow cooking is essential for breaking down the pork shoulder and allowing the flavors to fully meld. Halfway through the simmering time, coarsely chop the cooled roasted tomatoes and add them, along with any accumulated juices from the baking sheet, to the pork stew. Continue simmering until the pork is incredibly tender and easily shreds with a fork, and the tinga sauce has thickened to a rich, luscious consistency. (Alternatively, for a more hands-off approach, you can transfer the covered Dutch oven to a 350°F [176°C] oven for about 90 minutes until the pork is tender.)

Part 2: Serving Your Authentic Pork Tinga

• Step 9: Prepare Garnish and Serve. To serve this magnificent stew, halve, pit, and slice the ripe avocados. Drizzle them with fresh lime juice and season lightly with salt and pepper to taste – this prevents browning and enhances flavor. Transfer the piping hot pork tinga to a large, warm, shallow serving bowl (or serve directly from the Dutch oven if it’s presentation-ready). Spoon a generous dollop of sour cream or Mexican crema over the top and scatter with fresh, coarsely chopped cilantro. Serve immediately, passing around bowls of the sliced avocado, crumbled queso fresco (or your chosen substitute like mild goat cheese or feta), and any remaining sour cream for guests to customize their servings. This dish is fantastic served with warm corn tortillas, fluffy rice, or crispy tostada shells.

Adapted From

How to Eat a Peach

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Jenny Latreille

Jenny, a self-proclaimed fan of Tinga Poblana who usually opts for chicken, was thoroughly impressed and “really excited” by this pork version, which “didn’t disappoint.” She praised the “addition of the roasted tomatoes as they added an additional layer to this dish,” confirming she would “definitely make this again. Easy and so delicious.” Jenny also noted the generous yield, estimating “enough for at least 15 tacos or 6 servings.”

Hillary Hawkins

Hillary knew she had a winner when her husband “claims all leftovers for his lunches the rest of the week!” She highlighted how the “flavors continue to meld in the fridge,” making it “over-the-top delicious.” Her practical tip for future cooks is to consider turning the oven up to “400° or even 425° when roasting the tomatoes” or to broil them briefly, as her tomatoes at 375°F for an hour and 20 minutes didn’t blacken sufficiently, a valuable note for achieving that perfect char.

Angie Zoobkoff

Angie’s husband’s immediate request for next-day lunch leftovers echoes the sentiment of this dish’s irresistible nature. She lauded its “authentic flavor” and “unbelievably satisfying” finished result, calling it “easily the best thing I’ve eaten all month and one of the best pork butt recipes I’ve ever made.” Her inspired touch of serving it with “homemade naan on the grill for sopping up all the amazing sauce” is a testament to its rich and spoon-worthy sauce.

Camilla Maybee

For Camilla, who was craving Mexican and Latin American food, this Pork Tinga was an “AMAZING weeknight dinner that hit every note.” She appreciated that despite some initial prep, it’s mostly a “goes into the pot and simmers” recipe, noting its improvement when left to bubble longer – indeed, her batch that simmered for four hours was “definitely gotten better by then.” Her crucial advice for enjoyment: “Please, please make sure you serve it with avocado and sour cream. They provide such a nice creaminess and richness to cut the heat and acid of the dish.” She found it so perfect she “wouldn’t change even one little thing,” and confirmed it makes “6 very generous servings.”

Greg Crawford

Greg found this “a Mexican dish like none other I’ve ever had or made,” captivated by the “deep, rich aroma of roasting tomatoes” that filled his house. He emphasized the value of the “tender chunks of pork combined with the spiciness of the chorizo and the spicy-tart-sweet sauce from the tomatoes, chipotles, and onions,” making the recipe “worth all the time.” Facing a challenge with dried chipotles, he successfully used “chipotles in adobo,” proving the recipe’s adaptability. His key takeaway: “Pork shoulder is a fatty cut. The trick is to be sure you don’t have chunks with too much fat,” ensuring a perfectly balanced stew.

Linda Pacchiano

Linda noted that while the dish “requires an investment of time,” it’s “time well-spent.” She suggested its versatility, from being served plain with condiments to “with some simple steamed rice or more traditionally as a tostada or taco as you would chicken tinga.” She also highlighted the unique and complementary “earthiness of the [goat] cheese” (as a substitute for queso fresco) working wonderfully with the acidity of the tomatoes and spiciness of the chiles, offering a creative garnish idea.

Linda McElroy

Linda McElroy, a devoted pork shoulder enthusiast, declared this “a terrific tinga that will go into my regular rotation.” She provided insightful context, explaining “tinga means stew, and poblana means from Puebla,” and detailed the dish’s core ingredients and flavor profile. She described the spice level as “medium,” encouraging those worried about chipotles to “go for it!” Linda brilliantly suggested using “canned chipotle chiles in adobo” or “canned tomatoes for the fresh roasted plum tomatoes” for convenience without compromising much flavor. She also adopted the oven method for simmering, yielding “tender, juicy, morsels of pork.” Interestingly, she reversed the cooking order (pork first, then onions, then chorizo) to leverage pan drippings and clean the skillet, a clever technique worth considering for an even richer fond.