Mexican Pork Tinga - The Perfect Winter Meal

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often less expensive.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor, while jalapeños are more accessible.

Add 4.25 pounds bone-in pork butt to a pot with 6 cups of water, 1 teaspoon of salt, 3 cloves of mashed garlic, and 1/2 teaspoon of dried thyme.

Bring to a simmer and cook until fork tender, about 2 hours.

Strain off the aromatics and reserve the pork stock.

Once cooled, shred the pork into bite-sized pieces, discarding bones and excess fat.

In a large pot, heat 2 tablespoons of oil and add a second diced onion; sauté until translucent.

Add the shredded pork to the pot and cook for 7-8 minutes until crispy.

Stir in 1 tablespoon of chipotle powder, 1 can of whole tomatoes, and 1 cup of reserved pork broth; break up the tomatoes.

Add bay leaves and 1/2 teaspoon of dried oregano; simmer for 10-15 minutes until liquid reduces.

Serve over a Mexican taco salad with avocado and cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary