M. Andrew Gordon

Pork Tinga with Guacamole and Gorditas

In Main Dish, Soups and Stews on November 1, 2009 at 9:09 pm

Tinga, a Mexican stew of pork, chorizo, tomatoes, and chipotle, is something I have read about but have never had.  I’m not sure this anywhere close to an accurate representation of the dish but I suspect even with the addition of potatoes, it’s not too far off.  Since I was planning on being away most of the day, I had decided to cook it in the slow cooker and upon returning home, I would make gorditas or tostadas, or in the worst case scenario, use store bought tortillas to serve the tinga.

Everything worked to plan except when I went to grab the masa harina from the shelves, I realized I didn’t actually have any.  So I took a bit of a gamble and mixed together corn meal and flour and tried making the gorditas out of that.  The end result was a rather dense and hard corn disk; the flavors went well with the tinga but it was a little too tough for me.

Pork Tinga

  • 2 ½ pounds pork shoulder, cut into 1 inch cubes
  • ½ pound chorizo, cases removed and crumbled
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Vegetable oil
  • 1 28-oz can diced tomatoes, with juice
  • 1 medium white onion, diced
  • 2 cloves garlic, diced
  • 6-8 medium-small red potatoes, scrubbed and cut into quarters
  • 2 tablespoons chipotle puree
  • ½ stick cinnamon
  • 4 or 5 oregano leaves
  • 1 dried cascabel pepper, seeds in
  • 1 dried New Mexico chile, seeds removed
  • 1 teaspoon whole allspice
  1. Combine pork and chorizo in bowl.  Combine pepper, salt, chile powder, oregano, and cumin in small bowl and mix into the pork.
  2. Heat oil in deep skillet and cook pork and chorizo in batches until well brown.  Transfer meat and its juices to slow cooker.  Add tomatoes and their juices, onion, garlic, potatoes, and chipotle puree.  Mix together.
  3. Using cheesecloth, make a small bundle out of the cinnamon, oregano, chile peppers, and allspice.  Tie with kitchen twine and place into the middle of the mixture.  Cook on low for 6 hours.


  • 2 avocados, skins removed and diced
  • 1 cherry pepper, diced
  • 1 tablespoon chopped cilantro
  • 2 teaspoons olive oil
  • Juice of l lime
  • Sea salt
  • Pepper
  1. Mix together ingredients and season with salt and pepper.

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