Mexican Pulled Pork (Tinga Pueblana)

TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 40 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
  • 1 (2 to 3-pound) pork loin
  • 1/2 yellow onion, whole, plus 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 12 ounces raw chorizo, casing removed and crumbled
  • 1 (28-ounce) can diced tomatoes
  • 2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt
      • FOR SERVING:
      • 1 avocado, halved, pitted, peeled and sliced
      • 1 cup fresh cilantro leaves
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.

      Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.

      In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.

      While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
      Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on November 15, 2012

        Flag

        I made Tinga Pueblana 10/5/2012 It was soooooo! good! I'm making it again only a month later. Thank You for this great recipe !!! I forgot to say I used a hot linguise (Silva Brandinstead of the chorizo Thanks Again Ingrid !!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How