I first heard of pork tinga ("tinga de puerco," a Mexican dish of spicy shredded meat) at a hip cantina in East Austin featuring interior Mexican food. Two hours south of Mexico City, Puebla is a city of colorful markets and fabulous food. It has been described as the gastronomic capital of Mexico and therefore remains on my list of places to visit. I could literally eat any form of Mexican food for breakfast, lunch, and dinner and never tire of it.
Tinga is a lively, tangy stew made up of pork, tomatoes, and chipotle chiles. It is traditionally made low and slow on the stove but I have converted this by making a few minor adjustments to the original recipe, and my slow cooker does the heavy lifting. To solve the problem of soupiness, I transfer the meat to a Dutch oven set over high heat. The liquid boils out, concentrating flavors and giving me the crispy edges that tinga lovers crave.
Traditionally the shredded meat is served on crisp tostadas, but it can also be wrapped in warm tortillas, or pile