Mexican · Puebla · main
Tinga Poblana de Puerco y Chorizo
Tinga Poblana de Puerco y Chorizo reads richness 7.0, umami 6.8 and salinity 4.0 on Palate's 0–10 flavor X-ray — a Mexican · Puebla main, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.3 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 7.2 / 10
- Aromatic & Spice — 4.0 / 10
The measured notes (of 18)
Richness 7.0 · Umami 6.8 · Salinity 4.0 · Allium 3.7 · Sweetness 2.1 · Heat 2.0 · Fruity 1.8 · Sourness 1.8 · Earthy 1.6 · Smoke 1.6 · Funk & Ferment 1.5 · Warm Spice 1.1 · Herbaceous 1.1 · Bitterness 0.8 · Nutty 0.7 · Citrus 0.6
What's in it (14)
- pork shoulder roast — 1000 g
- chorizo — 250 g
- tomatoes — 600 g
- white onions — 400 g
- garlic — 18 g
- chipotles en adobo — 60 g
- potatoes — 300 g
- dried mexican oregano — 1 g
- bay leaf — 1 g
- pork lard — 27 g
- water — 1500 g
- salt — 10 g
- avocado — 200 g
- tostadas — 1200 g
Time & effort: about 2 hr 20 min · effort: involved
Nutrition (per 100 g, engine-estimated): 73.3 kcal, 3.7 g protein, 5.5 g fat, 2.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (7 steps)
- The tinga of Puebla is pork, and the chorizo is not optional — it is where the fat and the paprika colour come from. The shredded-chicken version is a later, lighter cousin.
- Simmer the pork with the halved onion, the garlic, water and salt for 75 minutes until it shreds under a fork. Keep 500 ml of the broth and shred the meat.
- Render the chorizo in the lard over medium heat 8 minutes, breaking it up, until its red fat runs and the crumbles begin to crisp.
- Add the sliced onion and cook 6 minutes until translucent and stained orange.
- Char the tomatoes on a comal until blackened in patches, 10 minutes, then blend them with the chipotles and their adobo.
- Pour the purée into the pot — it will hiss — and let it fry hard for 5 minutes before adding the pork, the potatoes, the oregano, the bay and the reserved broth. Simmer 25 minutes, until the potatoes are tender and the tinga is thick enough that a spoon dragged through it leaves a channel.
- Season, and pile it onto tostadas with avocado.
Dishes with a similar flavor shape
- Cassoulet — French
- Spicy Sausage and Tortellini Soup — Italian-American
- Smothered Turkey Wings with Onion Gravy — Southern
- Testi Kebabı (Lamb Sealed and Cooked in a Clay Jug) — Turkish
- Beef and Guinness Shepherd's Pie Stew — Irish
Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.