Husband's weekend recipe discovery: Pork Tinga

November 11, 2013

Pork Tinga with VSCOcam With all the packing and selling and planning for our Berlin move, my cooking mojo has taken a bit of a hit. There are days when my husband has come home from work and I have to tell him to fend for himself because I have not the motivation, the hunger nor the time to make something happen. On such occurances, I feel terribly guilty. But on the weekends, when my husband gets excited about a recipe he has found and asks if he can cook dinner, I gratefully sit back and let him be master of the kitchen.

This weekend, as soon as he started asking for specific spices and mentioned he had to find raw chorizo while at the grocery, I could hardly contain my excitement. Anything spicy is always a treat when living amongst a culture with an aversion so strong to spice of the heat variety, anyone with a love of Mexican or authentic, belly-burning Indian knows that to enjoy any of these cuisines, you're going to have to cook it yourself - and likely have to import the ingredients as well. So when my husband actually managed to find some spicy raw sausage (at Hit, if anyone's looking...), that two-hour wait time for this slow-cooked, stewy goodness felt a bit like torture.

Now, let me just say, I'm extremely lucky that my husband not only knows how to cook, but has an appreciation for good food perhaps even stronger than mine. I have never been disappointed in anything he has brought to the table. That said, when I took my first bite of this Mexican street food, complete with chunks of red potatoes, pretty decent avocado (also notoriously hard to find in Germany) and nice, sharp shredded cheddar, I declared it the best thing he has made yet. Even my burning lips couldn't stop smiling with delight. Two thumbs way, way up.

Pork Tinga recipe from Food & Wine


  1. Mmmmmmm! That sounds intensely delicious. On my list to make....

  2. What type/brand of cheddar do you usually get? I can't ever find any similar to that in the states.

    1. The Kerry Gold yellow cheddar in brick form is probably what I find closest to 'American' cheddar, but we prefer the longer aged Cathedral City white cheddar for it's sharper flavor. The latter can be bit harder to find, but it's worth the search (we buy ours at Hit).


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