Pork Tinga With Potatoes, Avocado and Fresh Cheese

Name: Pork Tinga With Potatoes, Avocado and Fresh Cheese
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon vegetables or 1 tablespoon olive oil; 1 lb boneless pork shoulder, lean, trimmed and cut into 1 1/2-inch cubes; 4 ounces chorizo sausage, removed from its casing; 4 medium red potatoes, quartered; 1 large white onion, sliced 1/4 inch thick; 1 garlic clove, minced; 1 (28 ounce) can diced tomatoes, in juice (preferably fire-roasted); 3 chipotle chiles, canned en adobo, finely chopped; 4 teaspoons chipotle chili sauce, the sauce from the can where you got the chilis; 1 tablespoon Worcestershire sauce; 1/2 teaspoon dried oregano, preferably Mexican; salt; 1/2 cup queso fresco, crumbled Mexican fresh cheese; 1 avocado, ripe, pitted, flesh scooped from the skin and diced; warm corn tortilla

Submitted by larchie

"Slow Cooker Rick Bayless recipe, from his website....we made this the other Sunday and it was fab!!!"

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Ready In:: 7hrs 20mins
Ingredients:: 15
Serves:: 4-6

ingredients

1 tablespoon vegetables or 1 tablespoon olive oil
1 lb boneless pork shoulder, lean, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 medium red potatoes, quartered
1 large white onion, sliced 1/4 inch thick
1 garlic clove, minced
1 (28 ounce) can diced tomatoes, in juice (preferably fire-roasted)
3 chipotle chiles, canned en adobo, finely chopped
4 teaspoons chipotle chili sauce, the sauce from the can where you got the chilis
1 tablespoon Worcestershire sauce
¹⁄₂ teaspoon dried oregano, preferably Mexican
salt
¹⁄₂ cup queso fresco, crumbled Mexican fresh cheese
1 avocado, ripe, pitted, flesh scooped from the skin and diced
warm corn tortilla

directions

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

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Reviews

I'm always looking for new pork shoulder recipes, because it's such a bargain, and this one did not disappoint. The meat was fall-apart tender, and the potatoes were nicely cooked. I omitted the chorizo, used flour tortillas, and homemade guacamole instead of the avocado. Served with chips and guac. Will definitely make this one again - thanks so much for posting!

Lori in NC

Tweaks

I'm always looking for new pork shoulder recipes, because it's such a bargain, and this one did not disappoint. The meat was fall-apart tender, and the potatoes were nicely cooked. I omitted the chorizo, used flour tortillas, and homemade guacamole instead of the avocado. Served with chips and guac. Will definitely make this one again - thanks so much for posting!

Lori in NC