Tinga Poblana Pulled Pork Tacos

Tinga Poblana is a classic pork stew from the Puebla region of Mexico. It is simmered with tomatoes, onions, garlic, chorizo, chipotles and spices. This Daring Gourmet pulled-pork version is for the slow-cooker and can be used as a delicious filling for burritos, tortas, and tacos, or as a topping for tostadas.  It requires very little hands-on work; sit back and let your slow-cooker do the work, then sit down for a meal that is sure to become a family favorite!

Ingredients

  • 3 lb pork roast
  • 6 oz good quality Mexican chorizo
  • 1 large white onion
  • 3 cloves garlic, minced
  • 1 (15 oz) can petite diced tomatoes
  • 1/2 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 3 chipotles en adobo, chopped
  • 8 corn or flour tortillas, or tostadas
  • Tomatoes, diced
  • Avocados, diced
  • Sour cream

Instructions

  1. Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you’re left with a thick sauce.
  2. Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.
  3. Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.

Need more help? Check out step-by-step instructions of this recipe at The Daring Gourmet.

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Recipe contributed by Kimberly Killebrew, author of The Daring Gourmet. Join her on a food adventure and check out what’s cooking!