The Pioneer Woman Tasty Kitchen
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Tinga Poblana Tacos

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

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.

Ingredients

  • 3 pounds Pork Roast
  • 6 ounces, weight Good Quality Mexican Chorizo
  • 1 can (15 Oz. Size) Petite Diced Tomatoes
  • ½ cups Chicken Stock
  • 1  Large White Onion, Diced
  • 3 cloves Garlic, Minced
  • 3  Chipotles En Adobo, Chopped
  • 3  Bay Leaves
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 8 Corn Or Flour Tortilla Shells, Or Tostadas
  • Tomatoes, Avocados And Sour Cream For Topping

Preparation

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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Avatar of Lisa

Lisa on 6.9.2013

Amazing! I made it for tacos the first night then made it into Mexican macaroni and cheese for the next night.

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