Pork Tinga

Create a slow cooker full of hearty, home-style Mexican comfort food that’s perfect for feeding a crowd.


  • 4 medium

    Yukon gold potatoes, cut into ½ -inch cubes

  • 1 medium

    white onion, sliced ¼ -inch thick

  • 2 pounds

    boneless pork shoulder, cut into 1-inch cubes 

  • Salt and freshly ground pepper, to taste

  • 1 (28-ounce) can

    diced tomatoes with juice 

  • 1/2 cup

    HERDEZ® Salsa Chilpotle

  • 1 tablespoon

    Worcestershire sauce 

  • 1 teaspoon

    dried oregano leaves

  • 3 cloves

    garlic, chopped

  • 24

    corn tortillas, warmed 

  • 1 cup

    crumbled queso fresco

  • 2

    large avocados, pitted and sliced 

Print Recipe

Serves 8



  1. Spread potatoes and onions over bottom of slow cooker. 

  2. Season pork with salt and pepper and scatter pork on top of potato/onion mixture.

  3. In large bowl, combine undrained tomatoes, HERDEZ® Salsa Chilpotle, Worcestershire sauce, oregano and garlic. 

  4. Pour mixture evenly over pork. 

  5. Cover and slow cook on high 6 hours.

  6. Skim any fat off top of Tinga and adjust seasoning. 

  7. Serve with warm tortillas, crumbled queso and avocado.


HERDEZ® Salsa Mexicana Medium/Hot

Our signature salsa made with natural ingredients and just the right amount of heat.

Learn More

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