Tinga Stew (Chipotle Chicken Pork Stew On Tostadas)

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Tinga stew chipotle chicken pork stew on tostadas recipe is a delicious and hearty dish that combines tender chicken and pork with smoky chipotle flavors. The stew is then served on crispy tostadas, adding a satisfying crunch to each bite. Perfect for gatherings or a comforting weeknight meal, this recipe is packed with rich flavors and textures that will leave you craving for more.

Keywords: Tinga stew, chipotle chicken, pork stew, tostadas, recipe.

Tinga stew chipotle chicken pork stew on tostadas recipe details

Tinga stew chipotle chicken pork stew on tostadas recipe, recipe Rating: 4.9
Number of votes:136

This spicy stew spreads over tostadas to make a spicy appetizer for the man cave.
Ready in: 40 mins

Ingredients

Serves: 12

• 2 carrots, cut into 1/4-inch dice
• 1 large potato, cut into 1/4-inch dice
• 5 large tomatoes, 4 cut into 1/4-inch dice
• 3 to 5 canned chipotle peppers in adobo sauce
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 pound boneless, skinless chicken breast, cooked and diced
• 1 pound pork loin, cooked and diced
• 2 large white onions, finely chopped
• 1 (18 ounce) can corn (optional)
• 2 tablespoons olive oil
• 16 ounces sour cream
• 25 tostada shells
• Salt, to taste

Preparation method

Prep: 15 mins | Cook: 25 mins

1. In small saucepan, bring water to boil. Add diced carrots and potatoes and boil until tender, 10 to 12 minutes. Drain out water and set aside.
2. Cut one tomato into fourths and place in blender. Add chipotle peppers, garlic, and salt to blender; pulse until smooth.
3. Put the olive oil in a large skillet over medium heat. When it’s hot, put in the chopped onion. Cook until translucent, about 8 minutes.
4. Add chicken and pork to the onion, then the carrots and potatoes. Add the diced tomato and the corn, then stir in the pureed chipotle mixture. Stir to blend well, and heat to warm through.
5. To serve, spread 1 tablespoon sour cream over top of tostada shell. Add 2 tablespoons tinga stew and spread evenly over sour cream. Salt to taste.