Recipe by larchie
Slow Cooker Rick Bayless recipe, from his website....we made this the other Sunday and it was fab!!!
Top Review by Lori in NC
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!
- 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
- 1⁄2 cup queso fresco, crumbled Mexican fresh cheese
- 1 avocado, ripe, pitted, flesh scooped from the skin and diced
- warm corn tortilla
Directions See How It's Made
- 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.