Mexican Pork Tinga

Ingredients

• 2 lbs pork shoulder, boneless
• 1 can (28 oz) canned crushed tomatoes
• 2 peppers, chopped chipotle peppers in adobo sauce
• 2 medium, sliced thin yellow onions
• 4 cloves, minced garlic cloves
• 1 cup chicken broth
• 2 tbsp olive oil
• 0 to taste salt and pepper
• 0 optional fresh cilantro or diced onion (for serving)

Instructions

1. 1

   Cut pork shoulder into 3-inch chunks. Pat dry with paper towels.

2. 2

   Mince garlic and slice onions into 1/4-inch-thick rings. Chop chipotle peppers.

3. 3

   Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.

4. 4

   Working in batches, sear pork 3 minutes per side until browned. Transfer to a plate.

5. 5

   Add onions to the pot and cook 4 minutes, stirring occasionally, until softened.

6. 6

   Stir in garlic and cook 30 seconds until fragrant. Don't let it brown.

7. 7

   Add crushed tomatoes, chipotle peppers, and broth. Stir to combine.

8. 8

   Return pork to the pot. Bring to a gentle simmer over medium-low.

9. 9

   Cover and simmer 25 minutes, stirring occasionally, until pork shreds easily with a fork.

10. 10

    Remove the pot from heat. Shred pork directly in the sauce using two forks.

11. 11

    Taste and season with salt and pepper. Stir to combine shredded pork with sauce.

12. 12

    Spoon into warm tortillas. Top with cilantro, diced onion, crema, or queso fresco.

Tools you’ll need

• large pot (at least 5-quart) with a lid
• cutting board
• sharp knife
• paper towels
• wooden spoon
• tongs
• two forks (for shredding)

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