Pork Tinga with Potatoes, Avacado and Fresh Cheese

1
Pam Snyder

By
@mpsnyder

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
6 Hr

Ingredients

  • 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

How to Make Pork Tinga with Potatoes, Avacado and Fresh Cheese

Step-by-Step

  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.

Printable Recipe Card

About Pork Tinga with Potatoes, Avacado and Fresh Cheese

Course/Dish: Pork




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