notes from the mexican kitchen
Taco Tuesday/

Slow Cooker Season Begins with Tinga Poblana

TacoTuesdayLogo_blueIt’s late August here in Chicago and it seems we’re all downshifting into new rhythms.

Perhaps you’re needing (maybe wanting?) to spend a little less time in the kitchen. Well, when that’s what I’m feeling, there’s one device I always turn to: my slow cooker. With little effort on my part, it creates flavors that bring big satisfaction every time.

And this slow-cooker version of tinga poblana has been one of my go-to’s for years.

Rich in roasted tomatoes, browned meat and smoky chipotle chiles, this tinga will remove stress on a busy weekday, when the prospect of dinner looms large. (It’s also perfectly suitable for a weekend dish, but this is Taco Tuesday, after all.)

Quick note: You may be tempted to skip the chorizo that’s called for here, but I urge you to include it for the depth of flavor it brings to the dish.

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Votes: 226
Rating: 3
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 4to 6


  • 1tablespoons olive or vegetable oil
  • 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
  • 4ounceschorizo sausage, removed from its casing
  • 4 to 5medium (about 3/4 pound total) red-skinned potatoes, quartered
  • 1large white onion, sliced 1/4–inch thick
  • 1 garlic clove, minced
  • 128-ounce can diced tomatoes, in juice (preferably fire-roasted)
  • 2 to 3canned chipotle chiles en adobo, finely chopped
  • 4teaspoons chipotle canning sauce
  • 1tablespoon Worchestershire sauce
  • 1/2teaspoondried oregano, preferably Mexican
  • Salt
  • About 1/2cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
  • 1avocado, pitted, flesh scooped from the skin and diced
  • Warm corn tortillas


If your slow cooker has an insert that can go on the stovetop, heat the oil in it over medium-high heat.  (If it cannot go on the stove or you do not have a removable insert heat the oil in a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and place the insert into your slow cooker (if you’re using a skillet, transfer the meat and its juices into the slow cooker). Add the potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt and stir to mix thoroughly. Cook at the highest temperature.

The tinga will be finished after 6 hours at the highest temperature, though you can hold it for longer.  (My slow-cooker can be programmed to switch from high after 6 hours to a keep-warm low temperature for up to another 6 hours. Some slow cookers click to keep-warm automatically; others need to be switched manually.)

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.


  1. I am anxious to try this recipe to add to my slow cooker file and church potluck dishes. Being in the slow cooker makes it easy to carry, keep warm, and serve at the proper time. Every recipe I have ever tried of yours is a “Sure Thing”, so now I’m ready for the holiday picnic. Dinner will cook through Services and be eaten afterwards. Am doubling the recipe.

    1. Holy Mackerel!! This was totally too hot for me and my family. I had to take out 3 cups of the liquid, put in 3-15 oz cans of no fire roasted diced tomatoes &if I make it again, I will reduce the Chipotles to one can, only.

      1. Anne, the recipe called for two chipotle chiles not two cans. I use only the juice/sauce from the chipotles when I make this recipe and it turns out mild.

    1. Anne-
      Tinga is the name of the dish, it basically means shredded meat with a sauce. Poblana is the place where the dish comes from. I hope this helps!

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