Tinga Poblano

Jean Moore


Very traditional Mexican recipe. Everybody loved it! You can make it spicy hot or not.


★★★★★ 1 vote

20 Min
30 Min


  • 2 lb
    pork loin, boneless
  • 1
    onion sliced thin
  • 2
    large tomatoes chopped (canned roasted tomatoes are great)
  • 1
    bay leaf
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
    chopped cilantro separated
  • 2 clove
    garlic chopped (from jar is fine)
  • 1/2 c
    chicken stock, light
  • 1 lb
    chorizo - loose
  • 1 can(s)
    adobo with chilis
  • 1
    avocado sliced sprinkled with lime juice
  • 1/4 c
    lime juice
  • 1/2 lb
    monterey jack cheese

How to Make Tinga Poblano


  1. place pork loin in a skillet sprayed with PAM and brown all sides, cooking for about 6 minutes
  2. place Chorizo (mexican sausage) in a pan, breaking it up until cooked.
  3. drain most fat from the cooked chorizo and add the sliced onion and garlic. cook approx. 5 minutes and add tomatoes 1/2 the cilantro, the spices plus the chicken stock, allow to simmer.
  4. place the pork loin on a cutting board and slice diagonally. Add half to the sauce you have made.
  5. Add 1/4 cup adobo sauce and 1 or 2 peppers (seeds and all) to the sauce, mashing them as you add them. You may add more peppers for how hot you like it.
  6. plate the sauce, lay the pork slices on top, garnish with avocado slices & cilantro and lime slice. Add slices of a chunk of jack cheese. Add S&P as desired.

Printable Recipe Card

About Tinga Poblano

Course/Dish: Pork
Other Tags: Quick & Easy Healthy

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