Slow-Cooker Pork Tinga Tacos

Slow-Cooker Pork Tinga Tacos

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From: EatingWell Magazine, September/October 2018

Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce and a crispy chorizo topping. Serve with Greek yogurt or sour cream, if desired.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 8 ounces Mexican-style chorizo, casings removed
  • 3½ pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
  • 1½ teaspoons salt, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1½ pounds turnips, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 3 canned chipotle peppers in adobo sauce
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 (15 ounce) can diced tomatoes
  • 1 tablespoon cider vinegar
  • 24 corn tortillas, warmed
  • 1½ cups crumbled Cotija cheese
  • 2 ripe avocados, diced
  • Fresh cilantro & lime wedges for serving


  • Prep

  • Ready In

  1. Cook chorizo in a large skillet over medium heat, stirring occasionally and breaking up large pieces, until no longer pink, about 5 minutes. Transfer to a small bowl and refrigerate.
  2. Season pork with ¾ teaspoon salt. Cook the pork in the pan in 2 batches, using 1 tablespoon oil for each, until browned on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add turnips to the slow cooker.
  3. Add the remaining 1 tablespoon oil and onion to the pan. Cook over medium heat, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic, chipotles, marjoram, oregano and thyme; cook, stirring, for 1 minute. Scrape the mixture into a blender. Add tomatoes and their juice and the remaining ¾ teaspoon salt. Puree until smooth. Pour into the slow cooker.
  4. Cover and cook on High for 3 hours or on Low for 6 hours. Stir in vinegar. Shred the pork, if desired.
  5. Reheat the reserved chorizo. Serve the pork mixture in tortillas, topped with the chorizo, cheese and avocado. Garnish with cilantro and lime wedges, if desired.
  • Tip: Pressure Cooker Variation: Prepare the recipe as directed through Step 3, adding everything to your pressure cooker. Cook on high pressure for 20 minutes. Release the pressure carefully and continue with Step 5.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 534 calories; 32 g fat(10 g sat); 7 g fiber; 32 g carbohydrates; 31 g protein; 41 mcg folate; 107 mg cholesterol; 4 g sugars; 0 g added sugars; 328 IU vitamin A; 19 mg vitamin C; 224 mg calcium; 3 mg iron; 778 mg sodium; 635 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Calcium (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3½ medium-fat protein, ½ high-fat protein, 1½ fat

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