Pork Tinga With Potatoes, Avocado and Fresh Cheese

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

• Ready In: 7 hrs 20 mins
• Serves: 4-6

Ingredients

• 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
•  salt
• 1⁄2 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.