Slow Cooker Pork Tinga Tostadas
The traditional and delicious Mexican Pork Tinga recipe has been adapted for the slow cooker.
2 pounds pork shoulder, cubed (fat trimmed)
1 large onion, chopped
1 tbsp olive oil
2 medium tomatoes, chopped
4 garlic cloves, chopped
2-3 tbsp canned chipotle peppers with 1 tbsp sauce, pureed
1 ½ tsp ground coriander
½ tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt
1 tsp freshly ground black pepper
2 cups chicken stock or water
Tostadas (store bought)
½ cup cilantro leaves, chopped for serving
2 medium avocados, sliced or diced for serving
Lime wedges for serving
Chopped onion for serving
Crumbled queso fresco or cotija cheese to garnish
Heat the oil on a large pan over medium heat.
Add the onion and cook for 3-4 minutes until softened.
Then add the garlic, coriander, cumin, oregano, bay leaves and sauté for 1 minute.
Stir in the tomatoes and pureed chipotle peppers and cook for 2-3 minutes.
Place the pork in the slow cooker.
Add the onion chipotle mixture in the slow cooker. Pour in the water and season with salt and black pepper.
Cook for 4 hours on high. After 3 ½ hours, remove pork from the slow cooker and shred using 2 forks.
Use a hand or immersion blender to puree the onion chipotle mixture without the bay leaves.
Return the shredded pork to the cooker and cook for another ½ hour.
Discard bay leaves and remove pork tinga from the cooker into a bowl.
To serve, spoon pork tinga onto tostadas, and top with sliced avocado, chopped onion, cilantro and cheese. Add lime wedges on the side and serve.
This recipe can be used with any kind of meat. The sauce is excellent used with any type of left over cooked meats.
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