Pork Tinga with Potatoes, Avocado and Fresh Cheese

By tonyglib

Serves 4 to 6

Recipe from Season 7 Mexico One Plate at a Time

Ingredients

• 1 tablespoon vegetable or olive oil
• 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 4 ounces chorizo sausage, removed from its casing
• 4 to 5 medium (about 3/4 pound total) red-skinned 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)
• 2 to 3 canned chipotle chiles, en adobo, finely chopped
• 4 teaspoons chipotle canning sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried oregano, preferably Mexican
• Salt
• 1/2 About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
• 1 ripe avocado, pitted, flesh scooped from the skin and diced
• Warm corn tortillas

Details

Servings 4

Preparation

Step 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.

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.