A deliciously hearty Winter taco recipe, Pork Tinga is a traditional Mexican dish featuring braised shredded pork. Comfort food at its finest!
1 1/2 – 2 lbs. boneless pork shoulder
2 large onions, one very roughly chopped, one finely chopped
4 garlic cloves, two smashed, 2 minced
1 tsp. dried marjoram
1/2 tsp. dried thyme
3 bay leaves
2 tbl. vegetable oil
1 large fresh chorizo, casing removed
1 1/2 – 14 oz. cans fired roasted tomatoes, drained
1 – 15 oz. can pinto beans, drained and rinsed (optional, but recommended!)
1 or 2 chipotle chiles in adobo (depending on how spicy you want it), seeded and minced
Kosher salt and sugar, for seasoning
Flour Tortillas, warmed
Queso Fresco, crumbled
Wedges of Lime
Prepare the pork: cut into approximately 1″ pieces, trimming as much visible fat as possible.
In a large saucepan, add the pork, the one onion that has been roughly chopped, 2 smashed garlic cloves, marjoram, thyme, and bay leaves to 4 cups of salted water. Partially cover the pan and simmer on medium-low for about 60-70 minutes, until the meat is very tender (it should easily shred). Using a slotted spoon, transfer the pork to a bowl without getting too many of the onions or garlic (I actually use a fork and just lift the pork out that way). Let cool slightly, then shred it into smaller pieces with two forks. Skim the fat from the top of the “pork broth” and reserve about 1 1/2 cups, putting the broth through a strainer to remove the garlic/onions/bay leaves.
In a medium, deep skillet, heat the oil over medium/medium low heat. Once hot, add the chorizo and stir, breaking up the sausage into smaller bits, until completely cooked through, about 10 minutes. Using a slotted spoon, transfer cooked chorizo to a plate.
Add the shredded pork and the other onion that has been finely chopped to the skillet and cook over medium heat until the pork is well-browned and the exterior develops a bit of crispy texture, about 10 minutes, stirring occasionally. Add the 2 minced garlic cloves and cook for 1 minute, stirring. Stir in the tomatoes, beans, and cooked chorizo and cook for 10 minutes. Season with salt as needed and a pinch of sugar. Add the chipotle chile(s) and 1 1/2 cups of the pork broth; simmer for about 20 minutes, until mostly all the broth has been absorbed/cooked off, stirring occasionally.
Scoop the finished pork tinga onto warmed tortillas, and top with crumbled queso fresco, sliced avocado, and a squirt of fresh lime juice.