Easy Instant Pot Pork Tinga recipe! This simple but tasty pork tinga makes a great filling for tacos, enchiladas, and more!
Instant Pot Pork Tinga makes a delicious for tacos, enchiladas, and more! The combination of the pork and chorizo makes a tasty combination with tons of flavor.
The tinga is also made entirely in the Instant Pot inner pot, which makes it easier to clean up.
WHAT IS TINGA?
Tinga is a Mexican dish that traditionally consists of shredded chicken cooked in a tomato/chile sauce. This recipe is a take on the traditional and uses pork in place of chicken.
HOW TO MAKE INSTANT POT PORK TINGA
Add the chorizo, onion, and garlic to the inner pot. Sauté for about 3-4 minutes, stirring regularly.
Add the oregano, and stir in.
Stir in the chicken broth, and scrape up any browned bits from the bottom of the pan.
Add the tomatoes with their juice and the chipotle chile.
Place the pork in the sauce, fat side up. Season with salt and pepper.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 60 minutes. Let the pressure release naturally for 20 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure. Press CANCEL.
Carefully transfer the pork to a bowl and shred. Carefully pour the liquid into a fat-separator.
Discard the fat. Return the cooking liquid to the inner pot.
Press SAUTE. Cook the liquid for about 10 minutes to slightly reduce the liquid.
Return the shredded pork to the sauce. Stir in lime juice.
Serve topped with cilantro, if desired.
TIPS
- Pork: A boneless pork butt or shoulder roast or similar cut will work.
- Chorizo: I use pork chorizo, like Cacique.
- Chicken broth: I like to use reduced-sodium chicken broth.
- Diced tomatoes: Regular diced tomatoes work well, but fire-roasted tomatoes add a little extra to the sauce.
HOW TO SERVE
Traditionally, tinga is served as a filling for tacos or enchiladas or on a tostada. I like to top it with queso fresco, cilantro, pico de gallo, and guacamole or fresh avocado.
STORAGE
This pork tinga can be stored, covered, in the fridge for up to 4 days.
Instant Pot Pork Tinga
Equipment
Ingredients
- 3 pounds boneless pork butt roast
- Salt
- 1 teaspoon ground black pepper
- 12 ounces Mexican chorizo
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- 1 ½ teaspoons dried oregano
- ¾ cup chicken broth
- 14.5 ounce can diced tomatoes
- 1 chipotle chile in adobo sauce
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Instructions
- Add the chorizo, onion, and garlic to the inner pot.
- Saute for about 3-4 minutes, stirring regularly.
- Add the oregano, and stir in.
- Stir in the chicken broth, and scrape up any browned bits from the bottom of the pan.
- Add the tomatoes with their juice and the chipotle chile.
- Place the pork in the sauce, fat side up.
- Season with salt and pepper.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL HIGH pressure and adjust the time to 60 minutes.
- Let the pressure release naturally for 20 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Press CANCEL.
- Carefully transfer the pork to a bowl and shred.
- Carefully pour the liquid into a fat-separator.
- Discard the fat.
- Return the cooking liquid to the inner pot.
- Press SAUTE.
- Cook the liquid for about 10 minutes to slightly reduce the liquid.
- Return the shredded pork to the sauce.
- Stir in lime juice.
- Serve topped with cilantro, if desired.
Notes
- Pork: A boneless pork butt or shoulder roast or similar cut will work.
- Chorizo: I use pork chorizo, like Cacique.
- Chicken broth: I like to use reduced-sodium chicken broth.
- Diced tomatoes: Regular diced tomatoes work well, but fire-roasted tomatoes add a little extra to the sauce.
- Nutrition values are estimates.
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