StewsEasyFree

Pork Tinga (Smoky Chipotle Pulled Pork)

Name: Pork Tinga (Smoky Chipotle Pulled Pork)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 2 tbsp Vegetable oil; 1 tsp Dried oregano; 3 Chipotles in adobo; 12 Corn tortillas; 2 White onion; 700 g Pork loin; 4 Tomatoes

60 min (20 prep + 40 cook) Easy 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Shredded pork in smoky chipotle tomato sauce, Puebla style.

About this recipe

Shredded pork stewed in tomato sauce with smoky chipotles, caramelised onion and spices. The smoky, spicy flavour of Puebla in your tacos.

History & Origin

Tinga is one of the most emblematic stews from Puebla, now enjoyed throughout Mexico. Its origins trace back to colonial times, when Puebla kitchens began blending European braising techniques with pre-Hispanic ingredients like chipotle chilli. The word "tinga" possibly derives from Nahuatl, referring to the shredded texture of the stew. Traditionally made with pork, tinga is today equally popular with chicken. In Puebla, it has been a staple of family kitchens and market stalls since the 19th century. Poblano cooks mastered the perfect balance between smoky chipotle and sweet tomato. What makes tinga special is the chipotle in adobo, which delivers that signature smoky heat. Caramelised onion adds sweetness and body, while tomato provides acidity and colour. The shredded pork absorbs all these flavours to become perfect filling for tacos, tostadas, sopes or huaraches. In Puebla, tinga is often served on tostadas topped with soured cream and crumbled cheese - humble ingredients transformed into something extraordinary through time and tradition.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

14g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 700g pork loin in salted water with half an onion and 2 garlic cloves for 35-40 minutes. Reserve the stock. Cool and shred the meat with your fingers or two forks.
💡 The cooking stock will enrich the sauce.
2
In a deep frying pan, sauté 1 white onion in julienne strips with 2 tablespoons oil over medium-low heat for 12-15 minutes until golden and caramelised.
💡 Well-caramelised onion is key to tinga's sweet depth.
3
Blend 4 roasted tomatoes with 2-3 chipotles in adobo and 2 garlic cloves. Adjust heat to taste. Strain the sauce.
💡 Start with 2 chipotles and add more if you prefer extra heat.
4
Add the chipotle sauce to the pan with caramelised onion. Cook over medium heat for 5 minutes. Stir in the shredded meat and a splash of cooking stock. Season with salt and oregano.
5
Cook the tinga over low heat for 10-12 minutes, stirring occasionally, until the sauce thickens and integrates with the meat.
💡 Tinga should be juicy but not soupy.
6
Serve in tacos with warm tortillas, diced onion, soured cream and crumbled cheese. Also excellent on tostadas.