Tinga Poblana is a delicious, smoky, and spicy meat filling originating from Puebla, Mexico. This versatile dish makes excellent leftovers and can be enjoyed in various ways throughout the week. Whether you’re cooking for a large gathering or simply prepping for future meals, Tinga Poblana is a fantastic option. The flavors deepen and meld beautifully over a day or two, making it an ideal make-ahead dish. While traditionally made with pork, it can be adapted to use chicken, beef, or any other protein you prefer.
Tinga Poblana consists of meat cooked in a rich, flavorful sauce. While the stew version features cubed pork in a thinner sauce with potatoes, the filling version, commonly used in tacos, tostadas, and other street food preparations, uses shredded meat in a thicker, more concentrated sauce. This recipe focuses on the latter, the shredded meat filling that is a staple in Mexican cuisine.
Classic recipes from renowned chefs like Rick Bayless and Diana Kennedy often feature pork and chorizo paired with the tinga sauce. However, chicken tinga has gained immense popularity recently. Feel free to experiment with different proteins to discover your favorite version.
Begin by preparing the pork. A pork shoulder or any cut with a decent amount of fat is ideal. Chop the pork into manageable pieces, approximately a kilo or two pounds, and place them in a large pot (preferably cast iron). Season the pork with 1% salt by weight and add enough water to cover the meat completely.
Pork shoulder being cut into chunks for Tinga Poblana
Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, stirring occasionally. This low and slow cooking method ensures tender, easily shredded pork.
After an hour, the pork should be tender and ready to shred. Skim off and reserve a couple of spoonfuls of rendered fat from the surface. Strain and reserve the cooking broth, taking care not to spill. Shred the pork with a fork. This process mirrors the initial steps for making carnitas, but instead of crisping the pork in fat, we’ll incorporate it into the flavorful tinga sauce.
Shredded pork for Tinga Poblana
For the sauce, a simple blender method works wonders. Combine four Roma tomatoes, two cloves of peeled garlic, about a third of a can of chipotles in adobo (the signature ingredient), a sprinkle of Mexican or regular oregano, a pinch of salt, and some of the reserved pork broth to adjust the consistency. This is an uncooked sauce, so final seasoning will happen later. Thinly slice a quarter of an onion.
In a large pan or pot, heat the reserved pork fat. Add the sliced onions and sauté for one to two minutes, seasoning lightly with salt. Once the onions are translucent, add the blended tinga sauce and simmer for about five minutes, stirring occasionally. A spoonful of sour cream can be added at this stage to mellow the chipotle heat and add a touch of tanginess. The defining flavor of tinga sauce comes from the chipotles, smoked jalapeños that impart a unique smoky and spicy character.
Tinga sauce simmering in a pot
Add the shredded pork to the simmering sauce and cook for another eight minutes, allowing the sauce to thicken and the flavors to meld. A bay leaf can be added for an extra layer of aroma.
Once the tinga is cooked, it’s ready to be enjoyed in countless ways. Store it in a container for quick and easy meals throughout the week.
A classic preparation is a tostada. Start with a crispy fried corn tortilla, top with a dollop of sour cream, a generous portion of tinga, shredded lettuce, diced tomatoes, pickled onions, and fresh cilantro.
Tinga Tostada with toppings
This simple yet satisfying dish showcases the complex flavors of the tinga poblana perfectly. The smoky chipotle heat, balanced by the cool sour cream and fresh toppings, creates a delightful culinary experience. Whether you prefer pork, chicken, or another protein, tinga poblana is a versatile and flavorful dish that’s sure to become a new favorite.
