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Chipotle and Tomato Braised Pork (Tinga Poblana)

Chipotle and Tomato Braised Pork (Tinga Poblana)

By Hisham Ali HassanMarch 26, 2025

  • Makes
    6 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    10 to 11 hours
  • Active time plus cooling
    45 minutes

From the Mexican state of Puebla, tinga is a stewy mix of shredded meat and a smoky, spicy, chipotle chili–spiked tomato sauce. Our streamlined Instant Pot version calls for both pork and chorizo sausage, the classic tinga combo. Be sure to trim excess fat from the pork shoulder and cut it into 1½- to 2-inch chunks, but no smaller, otherwise the meat will turn mushy and pulpy. Canned diced fire-roasted tomatoes accentuate the smokiness of the chipotles, but regular diced tomatoes work, too. Tinga is excellent for making tacos, tostadas or burritos, or serve it with rice, beans and tortillas alongside. As garnishes, we like chopped onion, cilantro and diced avocado, as they offset the richness and spiciness of the pork.

Tip

Don’t use Spanish dry-cured chorizo. Be sure to purchase Mexican-style fresh chorizo, and remove it from the casings. Also, don’t bother chopping the chipotles. They’ll break down during cooking.

Ingredients
  • 8

    ounces Mexican-style chorizo, casings removed

  • 1

    large yellow onion, finely chopped

  • 6

    medium garlic cloves, smashed and peeled

  • 4

    chipotle chilies in adobo sauce

  • 28

    ounce can diced tomatoes or diced fire-roasted tomatoes

  • 2½

    pounds boneless pork shoulder, trimmed and cut into 1½- to 2-inch chunks

  • 1½

    teaspoons dried oregano, preferably Mexican oregano

  • Kosher salt and ground black pepper

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the chorizo and cook, stirring often, until no longer pink, about 5 minutes. Add the onion and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add the garlic and chipotles; cook, stirring, until fragrant, about 1 minute. Add the tomatoes with juices, the pork, oregano and ½ teaspoon each salt and pepper. Stir, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes. When pressure-cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté and bring to a simmer. Cook, occasionally scraping the bottom of the pot and breaking up the pork chunks, until the sauce is very thick, about 20 minutes. Taste and season with salt and pepper.