Free Mexican Recipes for making easy mexican tinga poblano or pueblan pork stew ready to serve with mexican food. Free spicy recipes for cooking easy mexican foods. Tingas are indigenous to the city of Puebla and are more European in method than moles or Mexican stews. After the conquest, cooks in this area of Mexico adpated the Spanish technique of sauteing onions and garlic in fat (usually from crumbled chorizo sausages), adding tomatoes, precooked meat, herbs, spices chili chipotles plus stock. Everything is then simmered for 10 to 15 mins to allow the flavors to mix.

We hope you enjoy this Mexican Tinga Poblano or Pueblan Pork Stew free pork recipe for cooking mexican pork food.

Tinga Poblano or Pueblan Pork Stew - Easy Mexican Recipe For Mexican Main Course


    The Pork:
  • 2 tbsp peanut oil
  • 3 lbs boneless pork shoulder (cut into 1 1/2 inch cubes)
  • 1 tsp salt

    The Sauce:
  • 3 chorizo sausages (cases removed, crumbled & sliced thin)
  • 2 red onions (chopped)
  • 3 cloves garlic (sliced)
  • 1 can Italian plum tomatoes (partially drained)
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp sugar
  • 1 bay leaf
  • 2 canned chiles chipotles en vinagre (chopped)
  • 1 tbsp liquid from can of chipotles
  • salt and pepper to taste
  • 1/2 cup pork stock
  • 12 small potatoes (boiled)

    The Garnish:
  • 1 ripe avacado (peeled & sliced thinly)
  • 1 cup romaine lettuce (shredded)
Image of chorizo
Image of Pork Chorizo


How to make Tinga Poblano or Pueblan Pork Stew:


  • In a large pan, heat the oil and brown the pork well
  • Drain off the oil from pan, add water just to cover pork then salt
  • Cook, covered (over medium heat) for 30 mins or till pork is tender
  • Drain off stock and reserve
  • Set pork aside
  • Place the chorizos in a pan and saute, sitrring to crumble more
  • Add onions and garlic to sausages and stir till onions become translucent and wilted
  • Add rest of the ingredients for the sauce (except stock & potatoes)
  • Cook over high heat, stirring for 5 mins
  • Stir in 1/2 cup of reserved pork broth and the pork
  • Adjust seasoning and simmer, uncovered for another 10 mins
  • Add the boiled potatoes, simmer for another 5 mins
  • Remove bay leaf
  • Serve with sliced avocado and shredded lettuce
You can use a topping for tostadas and garnish with the avacaod and lettuce. Just cook the sauce down if there is too much liquid. It should be good for about 12 tostadas.

See all our Free Mexican Main Course Recipes
Back to Mexican Recipes
Recipes on Asian Cuisine

| Back to Mexican Recipes |

| Mexican Recipes Index | Asian Recipes Index | Soups and Starters | Main Course | Vegetables and Salads | Desserts |