Mexican Pork Tinga
Shredded pork simmered in a smoky tomato-chipotle sauce with onions and garlic. Serve with tortillas, crema, and fresh toppings for an authentic Mexican comfort meal.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
9 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut pork shoulder into 3-inch chunks. Pat dry with paper towels.
Step 2
Mince garlic and slice onions into 1/4-inch-thick rings. Chop chipotle peppers.
Step 3
Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 4
Working in batches, sear pork 3 minutes per side until browned. Transfer to a plate.
Step 5
Add onions to the pot and cook 4 minutes, stirring occasionally, until softened.
Step 6
Stir in garlic and cook 30 seconds until fragrant. Don't let it brown.
Step 7
Add crushed tomatoes, chipotle peppers, and broth. Stir to combine.
Step 8
Return pork to the pot. Bring to a gentle simmer over medium-low.
Step 9
Cover and simmer 25 minutes, stirring occasionally, until pork shreds easily with a fork.
Step 10
Remove the pot from heat. Shred pork directly in the sauce using two forks.
Step 11
Taste and season with salt and pepper. Stir to combine shredded pork with sauce.
Step 12
Spoon into warm tortillas. Top with cilantro, diced onion, crema, or queso fresco.
Tools you’ll need
- large pot (at least 5-quart) with a lid
- cutting board
- sharp knife
- paper towels
- wooden spoon
- tongs
- two forks (for shredding)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
