• 3 lbws fat-trimmed boned pork shoulder or butt, cut into 2-inch cubes
  • 1 white onion, peeled and sliced
  • 9 cloves garlic, peeled
  • 15 sprigs fresh cilantro
  • 6 sprigs fresh mint
  • 3 dried bay leaves
  • 1 teaspoon salt
  • 1-½ lb. chorizo (or 1-1/2 lbs ground pork and 2 tbsp chili powder)
  • 1-½ cups chipotle salsa
  • 1-½ tablespoon cider vinegar
  • ¾ teaspoons dried oregano


Combine first 7 ingredients in a large pot with 6 cups water, cover and simmer until the pork is tender, 1 to 1-1/4 hours. Remove the meat with a slotted spoon, let cool, and shred by hand.

Sautee the chorizo in a large pan over medium-high heat, about 6-10 minutes until the meat is browned. Drain excess fat, leaving 1 tbsp. Stir in the shredded port, chipotle salsa, vinegar and oregano. Stir often over low heat until the juices are slightly thickened, about 4 to 6 minutes. Add more salt to taste. Serve on tostadas.

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