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Chipotle and Tomato Braised Pork (Tinga Poblana)
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.
6
Servings
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.
FAST: 1¾ hours
Slow: 10 to 11 hours
45 minutes
Ingredients
-
8
ounces Mexican-style chorizo, casings removed
-
1
large yellow onion, finely chopped
Directions
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01On 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.
Reviews
February 20, 2026
Excellent, but spicy
This was easy and well received by all eating it. Be aware, however, that four chiptles is going to be moderately spicy. One or two might be sufficiently spicy for many.
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