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Tinga Poblana Tacos

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Tinga Poblana Tacos
2013-03-12 Other
3.3 22

Tinga Poblana is a classic pork and chipotle stew from the Puebla region of Mexico. This slow cooker, pulled pork version is a delicious filling for your tacos or burritos. Authentic Mexican and guaranteed to become a family favorite.

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes


3 lb Pork Roast
6 oz Mexican Chorizo
1 Large White Onion
3 cloves Garlic, minced
1× 15 oz can Petite Diced Tomatoes
½ cup Chicken Stock
1 tsp Salt
½ tsp Pepper
1 tsp Dried Oregano
1 tsp Dried Thyme
3 Bay Leaves
3 Chipotles En Adobo, chopped
8 Corn or Flour Tortillas, or tostadas
Tomatoes, diced
Avocados, diced
Sour Cream


Place the pork roast in the slow cooker with all the ingredients except 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 to combine the ingredients, then ladle some of the sauce on top of the pork roast. Set the the slow cooker on low and cook for 8 hours or until the majority of the liquid has evaporated and you're left with a thick sauce. 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.

Serve as a filling for tacos, burritos, tortas, or on tostadas, with diced tomatoes, avocados, sour cream and any other toppings you desire.