STREAMING NOW: The Layover

Pork Tinga With Potatoes, Avocado and Fresh Cheese

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Slow Cooker Rick Bayless recipe, from his website....we made this the other Sunday and it was fab!!!”
READY IN:
7hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: