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Mexican Tinga Poblana


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently toss the tomatoes with a little oil, seasonings and the sugar in a large heavy-bottomed baking tray. Then cook in the oven for about 45 mins until soft and well coloured. When cool enough to handle, remove the skins and set aside.
  • Heat a little fresh oil in a large heavy-bottomed pot and gently sauté the chorizo for about 3-5 mins until well coloured, continually stirring. Remove and then brown the pork in 2-3 lots.
  • Then wipe out the pot, heat a little fresh oil and gently sauté the onion and garlic until reasonably tender, stirring now and again.
  • Add the ground cumin, dried oregano, fresh thyme and chopped chipotle peppers. Briefly toss to toast the spices.
  • Then add some of the Adobo juice with 1 cup stock. Stir and return the pork with a decent amount of seasonings. Toss until well combined and add the tomatoes.
  • If needed, add stock to just cover and mix well. Turn down the heat and gently simmer for about 1¼ hours, adding more stock if needed.
  • Serve on a bed of steamed rice with sliced avocado arranged on top with sprinklings of feta, sour cream and chopped coriander.
  • nb.  Chilli paste could be used in place of the chipotle peppers.
  • from Rick Bayles – American Mexican food specialist


  • 1.3 kg ripe tomatoes, halved
  • olive oil
  • sea salt & freshly ground pepper
  • a good pinch of sugar (optional)
  • 225 gm chorizo, peeled & diced
  • 1.3 kg cubed pork shoulder
  • 2 onions, roughly chopped
  • 3 large garlic cloves, crushed
  • 1 tspn ground cumin
  • 1 scant tbsp dried oregano
  • 3 fresh thyme sprigs
  • 4 chipotle peppers in Adobo, drained & chopped, retaining liquid
  • 2 cups chicken stock
  • 1 avocado
  • juice of 1 lime
  • feta cheese
  • sour cream
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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