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


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2 lb
pork loin, boneless
onion sliced thin
large tomatoes chopped (canned roasted tomatoes are great)
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
avocado sliced sprinkled with lime juice
1/4 c
lime juice
1/2 lb
monterey jack cheese

How to Make Tinga Poblano


  • 1place pork loin in a skillet sprayed with PAM and brown all sides, cooking for about 6 minutes
  • 2place Chorizo (mexican sausage) in a pan, breaking it up until cooked.
  • 3drain 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.
  • 4place the pork loin on a cutting board and slice diagonally. Add half to the sauce you have made.
  • 5Add 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.
  • 6plate 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

Show 6 Comments & Reviews

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