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Tinga Poblana is a classic pork stew with chipotles from the Puebla region of Mexico. This Daring Gourmet pulled pork version is for the slow cooker and is used as a delicious filling for tacos, burritos, tortas, or on tostadas. Guaranteed to become a family favorite.
Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow cooker. Stir the slow cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow cooker on the low setting and cook for 8 hours or until most of the liquid has evaporated and you’re left with a thick sauce.
Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine. Add salt to taste.
Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!