Smoky Pork Tinga Tacos (Crockpot)

By Texaschef11

Ingredients

• For serving:
• 1 lb (about 7-8) red skin potatoes, cut into 1/2-inch cubes
• 2 lbs boneless pork loin, trimmed of fat and cut into 1-inch pieces
• 1 (28 oz.) can fire-roasted diced tomatoes
• 3-4 chipotles in adobo, diced
• 1 Tbsp adobo sauce
• 1 Tbsp Worcestershire sauce
• 2 tsp dried oregano
• 4 garlic cloves, minced
• 1 medium white onion, sliced /4-inch thick
• 1/2 tsp salt
• 2 oz fresh Mexican chorizo sausage
• 24 warm corn tortillas
• 1 cup crumbled Mexican queso fresco or cojita
• 2 large avocados, diced
• 1 cup pico de gallo

Preparation

Step 1

Spread the potatoes over the bottom of a slowcooker and top with the pork.

In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and salt. Pour the mixture evenly over the meat and potatoes.

Cover and slow cook on high for 6 hours or low for 8-10 hours.

About 10 minutes before serving, brown the chorizo in a small skillet until heated through. Add to the crock pot and stir to combine.

Serve with warm tortillas, cheese, avocados, and salsa for making soft tacos. Yield: 12 servings (2 tacos each).