Pork Tinga with Black Bean and Corn Salad
Recipe for the week of May 4, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
6servings 20minutes
Cook Time
35minutes
Servings Prep Time
6servings 20minutes
Cook Time
35minutes
Ingredients
For the Pork Tinga
  • 2tablespoons olive oil
  • 1 white onionsliced
  • 2 garlic clovesminced
  • 15ounces canned crushed tomatoes
  • 1/2cup vegetable stock
  • 1pound pork loincubed
  • 3 bay leaves
  • 1/2bunch Fresh cilantroroughly chopped
For the Pork Tinga Spice Mix
  • 1/2teaspoon chili powder
  • 1teaspoon cumin
  • 2tablespoons honey
  • 1teaspoon dried oregano
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
For the Black Bean and Corn Salad
  • 32ounces canned black beansdrained and rinsed
  • 1 1/2cups canned corn kernelsdrained
  • 1/2 red onionminced
  • 1 green bell pepperdiced
For the Dressing
  • 1/3cup olive oil
  • 1/4cup lime juice
  • 2teaspoons honey
  • 1teaspoon chili powder
  • 1teaspoon cumin
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
Instructions
For the Pork Tinga
  1. Heat oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Add pork and allow to cook until slightly browned.
  2. Add the spice mix and crushed tomatoes to the pot. Allow sauce to come to a simmer. Add the bay leaf to the sauce and cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf. Taste and season with salt and pepper if needed.
For the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  2. Pour the dressing over the beans and vegetables and toss gently to coat.
To Serve
  1. Serve the pork warm, garnished with cilantro. Serve salad on the side. Enjoy!