Recipes Main Courses Pork Pork Stew with Chipotle Chilies (Tinga Poblana)

Pork Stew with Chipotle Chilies (Tinga Poblana)

Prep Time: 30 minutes
Cook Time: 115 minutes
Servings: 10

Tinga is a classic regional dish in Puebla. This tasty concoction of highly seasoned pork is also shredded and used as a topping for tostadas and as a filling for tacos and tortas. 


  • 2 lb. boneless pork shoulder, excess fat removed, meat cut into 1-inch cubes 
  • 2 white onions, 1 thinly sliced and 1 finely chopped 
  • 3 whole garlic cloves, plus 3 garlic cloves, chopped 
  • 1 tsp. sea salt, plus more, to taste 
  • 2 Tbs. safflower or canola oil 
  • 1/4 lb. good-quality chorizo, crumbled 
  • 1 can (14 1/2 oz.) chopped tomatoes 
  • 1 tsp. dried oregano, preferably Mexican 
  • 1 tsp. dried thyme  
  • 3 bay leaves 
  • 4 chipotle chilies in adobo, chopped 
  • 1 tsp. sugar (optional) 
  • 2 firm avocados, preferably Haas, pitted, peeled and sliced  


In a saucepan, combine the pork, half of the onion slices and the whole garlic cloves. Add water to cover and the 1 tsp. salt. Bring to a boil over high heat, skimming off any foam from the surface. Reduce the heat to medium-low and simmer, uncovered, until the meat is tender, about 1 1/2 hours. Transfer the pork to a bowl; reserve the broth.

In a fry pan over medium heat, warm the oil. Add the chorizo and fry, stirring often, until just cooked through, about 5 minutes. Add the chopped onion and chopped garlic and sauté for about 5 minutes. Remove any excess oil.

Add the pork, tomatoes, oregano, thyme, bay leaves and chilies to the fry pan. Cook, stirring occasionally, for about 15 minutes, adding up to 1 cup of the broth to keep the mixture moist. Season with salt and a little sugar, if needed, to mellow the dish. Remove the bay leaves and discard.

Ladle the stew into bowls and garnish with the avocados and the remaining onion slices. Serves 8 to 10, with leftovers.

Adapted from Williams-Sonoma Savoring Series, Savoring Mexico, by Marilyn Tausend (Time-Life Books, 2000).