Chipotle and Tomato Braised Pork (Tinga Poblana)

Ingredients

• 3 lb pork shoulder, excess fat trimmed and cut into 1½- to 2-inch chunks (Do not cut the pieces smaller, or the meat may become mushy.)
• 12 oz Mexican-style fresh chorizo (Remove from casings; do not use Spanish dry-cured chorizo.)
• 2 tbsp neutral cooking oil (Use only as needed for browning.)
• 1 large yellow onion, chopped
• 4 cloves garlic, finely chopped
• 28 oz canned fire-roasted diced tomatoes (Regular diced tomatoes may be substituted.)
• 3 whole canned chipotle chiles in adobo sauce (Do not chop; the chiles will break down during cooking. Adjust amount to taste if desired.)
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• kosher salt (To taste; season the pork and sauce.)
• black pepper (To taste.)
• 0.5 cup white onion, finely chopped, for serving (Optional garnish.)
• 0.25 cup fresh cilantro, chopped, for serving (Optional garnish.)
• 1 medium avocado, diced, for serving (Optional garnish.)

Steps

1. 1

   Trim excess fat from the pork shoulder and cut it into 1½- to 2-inch chunks. Season the pieces with salt and pepper. Remove the fresh chorizo from its casings and keep it separate from the pork.

2. 2

   Set a 6- to 8-quart Instant Pot or other electric pressure cooker to Sauté. Add the oil and heat until shimmering.

3. 3

   Add the chorizo and cook, breaking it into small pieces, until browned and its fat has rendered, about 5 minutes. Transfer the chorizo to a bowl, leaving the fat in the pot.

4. 4

   Working in batches so the pot is not crowded, add the pork and brown it on several sides, about 8 to 10 minutes per batch. Transfer the browned pork to the bowl with the chorizo.

5. 5

   Add the chopped onion to the pot and cook until softened and lightly browned, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

6. 6

   Add the diced tomatoes, chipotle chiles in adobo, oregano, cumin, and a generous pinch of salt. Stir while scraping up any browned bits from the bottom of the pot.

7. 7

   Return the browned pork and chorizo, along with any accumulated juices, to the pot. Stir to combine and make sure the meat is mostly covered by the tomato mixture.

8. 8

   Lock the lid and set the pressure valve to Sealing. Cook on High pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.

9. 9

   Remove the pork and chorizo to a large bowl. If the sauce is thin, use the Sauté function to simmer it for several minutes until slightly thickened. Taste and adjust the salt and pepper.

10. 10

    Shred the pork into bite-size pieces, discarding large pieces of fat. Return the shredded pork to the sauce and stir until thoroughly coated. Let stand for several minutes so the meat absorbs the sauce.

11. 11

    Serve hot in tacos, tostadas, or burritos, or with rice, beans, and tortillas. Finish with chopped onion, cilantro, and diced avocado.

Notes

The source describes an Instant Pot version with a stated cook time of about 1¾ hours, including active time and cooling. A slow-cooker option is also indicated in the source with a slow-cook time of 10 to 11 hours, but the exact slow-cooker instructions and ingredient quantities were not visible. The recipe page was membership-restricted, so quantities and several seasonings were reconstructed from the dish description and standard tinga technique rather than extracted from visible author-provided recipe text.

Nutrition per serving

• main
• Mexican
• stew
• pressure-cooked
• spicy
• pork
• gluten-free
• meal-prep