Pork Tinga with Potatoes, Avocado and Fresh Cheese

Servings: 4  to 6
Recipe from Season 7, Mexico—One Plate at a Time

INGREDIENTS

  • 1 tablespoons olive or vegetable oil
  • 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
  • 4 ounces chorizo sausage, removed from its casing
  • 4 to 5 medium (about 3/4 pound total) red-skinned 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)
  • 2 to 3 canned chipotle chiles en adobo, finely chopped
  • 4 teaspoons chipotle canning sauce
  • 1 tablespoon Worchestershire sauce
  • 1/2 teaspoon dried oregano, preferably Mexican
  • Salt
  • About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
  • 1 avocado, pitted, flesh scooped from the skin and diced
  • Warm corn tortillas

INSTRUCTIONS

If your slow cooker has an insert that can go on the stovetop, heat the oil in it over medium-high heat.  (If it cannot go on the stove or you do not have a removable insert heat the oil in a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and place the insert into your slow cooker (if you’re using a skillet, transfer the meat and its juices into the slow cooker). Add the potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt and stir to mix thoroughly. Cook at the highest temperature.

The tinga will be finished after 6 hours at the highest temperature, though you can hold it for longer.  (My slow-cooker can be programmed to switch from high after 6 hours to a keep-warm low temperature for up to another 6 hours. Some slow cookers click to keep-warm automatically; others need to be switched manually.)

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.