Pork tinga (tinga de puerco)
Servings 4
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 3 chipotle chile peppers in adobo
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound Mexican chorizo, removed from its casing
- 1 1/2 pounds pork shoulder, cut into 2-inch cubes
- 1 bay leaf
- 1 teaspoon kosher salt
- 2 cups water
- 1/2 cup chopped cilantro, plus more for serving
- 1 tablespoon freshly squeezed lime juice
- Warm corn tortillas, for serving
- 1 avocado, peeled, pitted, and thinly sliced, for serving
- Cotija cheese, for serving
- 1 lime cut into wedges, for serving
Instructions
- Preheat the oven to 300°F.
- In a Dutch oven, heat 1 tablespoon of the oil on medium-low heat. Add the onion and garlic and while occasionally stirring, cook until fragrant and softened, about 4 minutes. Scrape the onion and garlic into a blender and add the tomatoes, chipotle chiles, oregano, and thyme. Blend until smooth.
- Meanwhile, wipe out the Dutch oven and then add the remaining oil and the chorizo removed from its casing. On medium heat, while occasionally stirring cook for 10 minutes or until the meat has darkened.
- Turn off the heat and add to the Dutch oven the pork shoulder, bay leaf, salt, chipotle tomato salsa from the blender, and water. Gently stir to combine everything, cover the pot, and then bake for 2- 2 1/2 hours or until the sauce has reduced and the pork is fork tender and can be easily shredded.
- If you prefer, instead of using the oven you can place the chipotle tomato salsa, cooked chorizo, and pork in a slow cooker and cook on low for 6 hours.
- Once the pork is tender, with two forks, shred the pork and then stir in the chopped cilantro and lime juice. Taste and adjust seasonings. Serve warm with corn tortillas with more cilantro, avocado, Cotija cheese, and lime wedges, on the side.