Tinga poblana con carne de puerco (shredded savory pork) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on December 28, 2023

    Really delicious. I made the pork in the pressure cooker while prepping everything else which came together easily. Lots of flavour and just the right amount of liquid for tacos or as a meat with rice and beans and tortillas on the side

  • LittleTex on September 23, 2020

    Fresh thyme is a really nice flavor component. I would increase the amount of tomatoes. Served over crumbled tortilla chips with avocado and queso fresco. It did not last long in my house.

  • TrishaCP on October 08, 2016

    This was delicious! I didn't use my pressure cooker for the pork, and found that I needed to cook the pork for at least double the time specified to get it tender. (I used pork shoulder from the farmer's market, which tends to be tougher than supermarket pork.) I only used one chipotle since my chorizo was already very spicy, and the dish was still quite hot. I served this with tortillas and beans and avocados.

  • FJT on September 14, 2016

    This is a lovely recipe that came together very quickly. I pressure cooked the pork for 25 minutes at high pressure and assembled the rest while it was cooking. Very tasty indeed.

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