Pork Tinga

315 calories


  • 1 tablespoon vegetable oil
  • 1 pound boneless pork shoulder or country style pork ribs cut into 1-inch pieces (fat trimmed)
  • 3 Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • ½ medium yellow onion cut into 1/4-inch slices
  • 2 garlic cloves minced
  • 14.5 ounce can diced tomatoes with chipotle peppers
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Crumbled queso fresco for garnish
  • Sliced ripe avocado for garnish


  • Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
  • To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
  • Drain meat, and add to crock pot. Stir to combine.
  • Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
  • Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.

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