pork tinga with potatoes, avacado and fresh cheese

Name: Pork Tinga with Potatoes, Avacado and Fresh Cheese
Prep time: 30 min
Cook time: 6 h
Yield: 4
Ingredients: 1 tablespoon(s) vegetable or olive oil; 1 pound(s) lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes; 4 ounce(s) 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(s) 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 teaspoon(s) chipotle canning sauce; 1 tablespoon(s) worcestershire sauce; 1/2 teaspoon(s) dried oregano, preferably mexican; - salt; 1/2 cup(s) 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

(1 RATING)

48 Pinches 1 Photo

Pam Snyder

29 Palms, CA

Updated on Oct 25, 2010

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!

Rate

prep time 30 Min

cook time 6 Hr

method ---

yield 4-6 serving(s)

Ingredients

1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces 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 diced tomatoes(28 ounce), in juice (preferably fire-roasted)
2-3 small canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried oregano, preferably mexican
- salt
1/2 cup 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 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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes