Craving a warm and comforting dish perfect for a chilly winter evening? Look no further than this incredibly flavorful Mexican Pork Tinga! This recipe delivers a rich and satisfying experience, blending tender shredded pork with a smoky chipotle pepper sauce that's both vibrant and addictive. Forget bland winter meals; this Pork Tinga is bursting with complex layers of flavor, from the sweet and savory notes of the pork to the subtle heat of the chipotle peppers, all balanced beautifully with tangy lime juice and aromatic onions. It's the perfect dish to share with friends and family, or enjoy as a cozy solo meal.
Imagine sinking your teeth into tender, juicy pork, bathed in a deeply flavorful sauce, nestled in warm tortillas with all your favorite toppings. This Pork Tinga recipe is remarkably easy to make, despite its impressive taste. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step instructions and create this culinary masterpiece together!
Tools Needed
- Pot
- Skillet
Ingredients
- Bone-in pork butt: 4 1/4 pounds
- Water: 6 cups
- Onion: 1 large, quartered
- Salt: 1 teaspoon
- Garlic: 3 cloves, mashed
- Dried thyme: 1/2 teaspoon
- Oil: 2 tablespoons
- Dried oregano (Mexican oregano preferred): 1/2 teaspoon
- Chipotle powder: 1 tablespoon
- Canned whole tomatoes: 1 can
- Reserved pork broth: 1 cup
- Bay leaves: 2
Step-by-Step Instructions
Step 1. Braising the Pork
- Place the bone-in pork butt, water, quartered onion, 1 teaspoon salt, 3 mashed garlic cloves, and 1/2 teaspoon dried thyme in a pot. Bring to a simmer and cook until the pork is fork-tender (at least a couple of hours for a 4 1/4 pound pork butt).
Step 2. Shredding and Browning the Pork
- Strain the cooking liquid, reserving the broth for later use. Shred the cooled pork, removing bones and excess fat.
- Heat 2 tablespoons of oil in a skillet. Add 1 diced onion and cook until softened.
- Add the shredded pork to the skillet and cook for 7-8 minutes, until slightly browned and crispy.
Step 3. Developing the Tinga Sauce
- Stir in 1/2 teaspoon dried oregano, 1 tablespoon chipotle powder, additional garlic, 1 can of whole tomatoes, and 1 cup of reserved pork broth. Break up the tomatoes.
- Simmer for 10-15 minutes, until most of the liquid has cooked off and the sauce has thickened. Add salt to taste. Add 2 bay leaves for additional flavor.
Step 4. Serving the Cozy Mexican Pork Tinga
- Serve over your favorite sides, such as Mexican taco salad with avocado, cotija cheese, and beans.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Using a bone-in pork butt increases cooking time, but adds flavor. Adjust cooking time based on the size and type of pork used.
- Mexican oregano has a different flavor profile than regular oregano.
- Don't be afraid to adjust the seasoning to your taste.
Nutrition
- N/A
FAQs
1. Can I make this recipe in a slow cooker?
Absolutely! Transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the pork and stir in the sauce once it's cooked through.
2. What can I serve with my Pork Tinga?
Pork Tinga is delicious served in tacos or burritos with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and onions. You can also serve it over rice or with a side of Mexican street corn.
This comforting and flavorful Mexican Pork Tinga is the perfect antidote to a chilly winter evening. From its simple preparation to its richly rewarding taste, this recipe is sure to become a new family favorite. So gather your ingredients and get cooking – your taste buds will thank you!