Recipe by TexasKelly
This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.
Top Review by Tarteausucre
Loved this!, I'm afraid this might have ruined our super quick weeknight tacos. We served lettuce, tomatoes, cheese and avocados on a plate on the side. Heated some tortillas and brought a big bowl of delicious taco meat to the table. We used a Yummy Soy Chirizo for less fat. We didn't find this too spicy by any means. I think next time I'll serve it with fresh lime slices and pico de gallo. Thank you so much for posting this inexpensive, quick crockpot meal.
- 4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
- 2 lbs boneless pork shoulder, cut into 1 inch pieces
- 1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
- 3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
- 1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano, preferably Mexican
- 3 garlic cloves, peeled and finely chopped or crushed in garlic press
- 1 medium white onion, sliced 1/4 inch thick (optional)
- 4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
- 24 corn tortillas, warmed
- 1 cup queso fresco, crumbled (can sub feta or goat cheese)
- 2 large avocados, pitted & sliced into 1/2 inch thick slices for serving
Directions See How It's Made
- Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
- When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
- If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
- Taste & season with additional salt if you think it needs it.
- Serve with warm tortillas, crumbled fresh cheese & avocado.
- Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.