PORK TINGA aka TINGA POBLANA – Smoky, Saucy + Not Just for Chicken

pork tinga after its been slow cooked

Tinga Poblana – Smoky, Saucy & Perfect for Tostadas

Introduction

Everyone knows chicken tinga: the smoky, chipotle-laced stew that shows up in tacos, tostadas, tortas, and more. But today, we’re flipping the script with Tinga Poblana made with pork shoulder and chorizo.

This version is a love letter to richness. It’s smoky, savory, and full of deep umami from slow-cooked pork, crispy rendered chorizo, and roasted tomatoes. You can use chicken if you want, but once you try this… you might never go back.

Serve it on tostadas with your favorite toppings, or stuff it in tacos, burritos, tortas, or breakfast eggs. It’s incredibly versatile.

Why This Tinga Works

• Double the Flavor → Pork shoulder + chorizo = richness overload.

• Roasted Tomato Base → Fire-roasted tomatoes create the perfect saucy backbone.

• Make-Ahead Friendly → Even better the next day.

• Not Just for Tostadas → Use it in tacos, bowls, or breakfast.

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Ingredients

Tinga Poblana (Yields: 3 Quarts)

For the Pork:

• 1,625g boneless pork shoulder, cut into 2-inch chunks (3.6 lbs)

• 16g Diamond Crystal kosher salt (2 ½ tsp)

For the Broth:

• 1L roasted chicken stock (4 ¼ cups)

• 85g white onion, large pieces (½ medium)

• 25g garlic, unpeeled (5 cloves)

• 5g kosher salt (¾ tsp)

• 4g fresh oregano (several sprigs)

• 3g black peppercorns (½ tsp)

• 2g fresh thyme (a few sprigs)

• 1.5g coriander seeds (½ tsp)

• 1.3g fresh bay leaves (2 whole)

For the Sauce:

• 1,700g Roma tomatoes, whole (3 ¾ lbs / about 12 large)

• 365g white onion, julienned (1 large onion)

• 512g pork chorizo, crumbled (1 ⅛ lbs)

• 75g neutral oil (5 tbsp)

• 45g garlic, minced (9 cloves)

• 110g chipotles in adobo, minced (½ cup)

• 1.8g fresh thyme leaves, minced (½ tsp)

• 1.8g fresh oregano leaves, minced (½ tsp)

• 1.5 fresh bay leaves, whole

• 35g adobo from chipotles (2 tbsp)

To Serve:

• Corn tostadas

• Avocado slices

• Shredded iceberg lettuce

• Julienned white onion

• Cilantro leaves

• Sliced radishes

• Queso Cotija + Queso Fresco

• Lime wedges

Instructions

1️⃣ Cook the Pork

• Season pork with 16g of salt and let rest at room temp for 1 hour.

• In a large pot (I use this one), combine pork, chicken stock, onion, garlic, salt, herbs, and spices.

• Simmer for ~1.5 hours, until pork is tender.

• Let cool slightly in broth, then strain and reserve both broth and pork.

• Shred pork into bite-sized pieces.

2️⃣ Roast the Tomatoes

• Preheat broiler to high.

• Roast tomatoes on a sheet tray until blackened and tender on all sides.

• Cool, peel, and purée in a food processor until mostly smooth with some texture.

3️⃣ Crisp the Chorizo

• In a sauté pan, heat oil over medium-high and cook chorizo until crispy and rendered.

• Remove chorizo, leaving rendered fat in the pan. Reserve.

4️⃣ Build the Sauce

• Add onion to the chorizo fat and cook until deeply caramelized.

• Add garlic, herbs, minced chipotles, and adobo; cook until fragrant.

• Stir in the roasted tomato purée and simmer to reduce slightly.

• Add in shredded pork, crispy chorizo, and some reserved broth.

• Simmer until thick and saucy. Taste and adjust seasoning.

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Tips & Tricks

🔥 Use chicken instead if you must, just reduce the simmer time.

🔥 Too thick? Add more reserved broth.

🔥 Make it ahead: it gets better after resting.

🔥 Chorizo tip: the crispy bits + rendered fat = huge flavor boost.

🔥 This recipe yields a generous batch: think family meal or dinner party hero. It’s great for feeding a crowd, stocking the freezer, or winning someone over. But if you’re feeling less generous (no judgment), just halve it.

tinga poblana tostada with avocado, shredded lettuce, radishes, cilantro and lime

How to Serve Tinga Poblana

🥳 Tostada Party → Layer onto crisp tostadas and go wild with toppings: slices avocados, shredded iceberg lettuce, julienned white onion, cilantro leaves, sliced radishes, queso cotija, queso fresco, sour cream, limes

🌯 Burrito Stuffing → Wrap in a flour tortilla with rice and beans.

🍳 Breakfast → Spoon it into scrambled eggs or make a breakfast torta.

Make It & Show Me!

Try this porky twist on tinga and tag me @goatboyintl — I want to see your tostadas, tacos, and wild creations. ¡Provecho!