When it comes to dinners that leave you full and smiling, nothing beats Slow Cooker Pork Tinga! Comforting Mexican food has never been so easy or tasted so delicious!
Slow cooker dinners are the best. You set ’em and forget ’em. Your house smells amazing the whole day, and in the end, your family is ooo-ing and ah-ing at what a marvelous cook you are.
Get ready to jump on the Rick Bayless bandwagon again kids because this pork tinga will leave you oh so satisfied! It’s hearty, filling, and a little spicy making for a killer meal that will end up in your dinner rotation for years to come!
What does tinga mean?
It’s a type of stew (okay Tinga means “stew”) from Puebla, Mexico made with chicken, pork, or beef with tomatoes and chipotles.
Basically, it’s happiness in a crock pot. You need this dish in your life. And once you try it, you’ll know why I have a major food crush on Chef Bayless. (I even met him once!)
Pork Tinga Recipe Ingredients
- Vegetable oil
- Boneless pork shoulder or country-style pork ribs
- Yukon gold potatoes
- Yellow onion
- Canned diced tomatoes with chipotle peppers
- Worcestershire sauce
- Dried oregano
- Salt & pepper
- Queso fresco
The queso fresco and avocado are for garnish. So if you need your meal dairy-free, just skip the cheese.
How to Make Slow Cooker Tinga
You can cook your tinga quicker on HIGH heat using the directions below or let it go all day on LOW for 8 to 9 hours.
- Start by placing a large skillet over medium-high heat. Add some oil and let it get hot.
- Then add in the cubed pork and cook it just until all the sides are seared brown. You don’t need to cook the pork all the way. It’ll finish in the slow cooker. This is just for flavor.
- Next, add the chopped potatoes, sliced onions, minced garlic, tomatoes (with the juices in the can), Worcestershire sauce, and oregano to your crock pot. Pour in the pork and any pan juices and stir it all up.
- Then place the lid on your crock pot and set it to HIGH. Let your tinga cook for 4 1/2 to 5 hours until the pork is tender and the potatoes are fork-tender.
- You can serve your stew in a bowl or on a plate. There isn’t as much liquid as beef stew would have. Add crumbled queso fresco on top and you’re good to go!
I like to serve flour tortillas and avocado alongside this tinga. I like the creamy, fatty avocado to help balance out some of the smokey heat from the chipotles. I make little bite of tortilla filled with tinga and it is sooooo good!
This stew does have some heat to it. Nothing too crazy though.
I’m kind of a wuss about spice. Medium wings are about as hot as I like to go.
But I love the smokey chipotle flavor in this tinga recipe and the avocado helps. Sometimes I even grab some sour cream. Because I put that stuff on everything!
Okay, not e-v-e-r–y-t-h-i-n-g. That’d be weird. But it’s my favorite condiment!
Want more slow cooker meals? Check it…
- Crock Pot French Dip
- Crock Pot Sweet and Sour Pork
- Crock Pot Chicken Alfredo
- Cuervo & Tecate Slow Cooker Carnitas
- Crock Pot Bacon Ranch Cheesy Chicken Hash
Slow Cooker Pork Tinga
- 1 tablespoon vegetable oil
- 1 pound boneless pork shoulder or country style pork ribs cut into 1-inch pieces (fat trimmed)
- 3 Yukon gold potatoes peeled and cut into 1/2-inch pieces
- 1/2 medium yellow onion cut into 1/4-inch slices
- 2 garlic cloves minced
- 14.5 ounce can diced tomatoes with chipotle peppers
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Crumbled queso fresco for garnish
- Sliced ripe avocado for garnish
- Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
- To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
- Drain meat, and add to crock pot. Stir to combine.
- Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
- Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.