Pork Tinga with Potatoes, Avacado and Fresh Cheese

Pam Snyder


I love Mexican food! Chef Rick Bayless makes the yummiest dishes. This is one of his recipes from Season 7 of his show called, "Mexico One Plate At A Time". I am adding it here to try in the near future. I have made quite a few of his recipes and I have never been disappointed. If you decide to try it yourself please let me know what you think. :) This is a great party dish because it feeds a lot of people. The only translation I can find for tinga is "tenga" which means "please". This dish is Mexico's version of pulled pork with Mexican flavors. Enjoy!

★★★★★ 1 vote
30 Min
6 Hr


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
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


1Heat 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.
2In 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.
3After 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.

About this Recipe

Course/Dish: Pork