PORK TINGA WITH POTATOES, AVACADO AND FRESH CHEESE

Pork Tinga with Potatoes, Avacado and Fresh Cheese image

Provided by Pam Snyder

Categories Pork

Time 6h30m

Number Of Ingredients 15

1 Tbsp vegetable or olive oil
1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 oz chorizo sausage, removed from it's casing
4-5 medium red skin potatoes, quartered (about 3/4 pound total)
1 large white onion, sliced 1/4-inch thick
1 clove garlic, minced
1 can(s) diced tomatoes(28 ounce), in juice (preferably fire-roasted)
2-3 small canned chipotle chiles, en adobo, finely chopped
4 tsp chipotle canning sauce
1 Tbsp worcestershire sauce
1/2 tsp dried oregano, preferably mexican
salt
1/2 c crumbled mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 medium ripe avocado, pitted, flesh scooped from the skin and diced
warm corn tortillas

Steps:

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.