Tinga Poblana, the spicy and smoky meat filling that makes great leftovers.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds depth without the heat of chipotles.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein while being plant-based.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortillas

Lettuce wraps lower carbs and calories.

Chop pork shoulder into pieces and add to a cast iron pot.

Add 10 grams of salt by weight of the meat and fill with enough water to cover the pork.

Bring the water to a boil over medium-high heat, then reduce to low and cover.

Cook until the pork is tender, about 45 to 60 minutes, stirring occasionally.

Reserve some of the rendered fat and strain the broth after cooking the pork.

Shred the pork with a fork and set aside.

In a blender, combine 4 roma tomatoes, 2 cloves of garlic, 1/3 can of chipotles in adobo, oregano, salt, and reserved pork broth to thin the sauce.

Slice 1/4 onion into thin strips and fry in reserved pork fat in a pan for 1-2 minutes until translucent.

Add the tinga sauce to the pan and simmer for about 5 minutes, stirring occasionally.

Add a spoonful of sour cream to the sauce to mellow the chipotle flavor.

Toss in the shredded pork and a bay leaf, letting everything cook together for about 8 minutes to thicken the sauce.

Serve the tinga on fried corn tortillas topped with sour cream, shredded lettuce, tomato, pickled onions, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: