Pork Tinga With Potatoes, Avocado and Fresh Cheese

larchie's Note:

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

• Total Time: 7 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 4

• 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
• ½ teaspoon dried oregano , preferably Mexican
• salt
• ½ cup queso fresco , crumbled Mexican fresh cheese
• 1 avocado , ripe, pitted, flesh scooped from the skin and diced
• warm corn tortilla

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.

Reviews

[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!