390 minutes
A deliciously tender and flavorful taco filling made with slow-cooked pork tinga, potatoes, and a smoky tomato-chipotle sauce, served with avocado and fresh cheese.
Red-skin Boiling Potatoes Or Yukon Gold Potatoes, cubed
0 lb
Boneless Pork Shoulder, cubed
0 lb
Fire-Roasted Diced Tomatoes, in juice
0 cans
Canned Chipotle Chiles, seeded and sliced
pieces
Chipotle Canning Sauce
tablespoons
tablespoons
Mexican Oregano, finely chopped
teaspoons
Garlic, finely chopped
cloves
White Onion, sliced
each
to taste
Mexican Chorizo, cooked and crumbled
0 lb
Mexican Queso Fresco, crumbled
0 oz
Avocado, chunked
each
Corn Tortillas, warmed
each
1. Layer Potatoes
Arrange the cubed potatoes at the bottom of your slow-cooker.
2. Add Pork
Place the cubed boneless pork shoulder over the potatoes in the slow-cooker.
3. Prepare Tomato Mixture
In a large bowl, combine the fire-roasted diced tomatoes with their juice, seeded and sliced chipotle chiles, chipotle canning sauce, Worcestershire sauce, Mexican oregano, finely chopped garlic, and sliced white onion. Season with a pinch of salt.
4. Cook Pork Tinga
Pour the tomato mixture over the pork and potatoes in the slow-cooker and cook on high for 6 hours.
5. Brown Chorizo
If including chorizo, cook it in a skillet for about 4 minutes until browned and crumbly, then add it to the slow-cooker.
6. Reduce Sauce
If the liquid in the slow-cooker is too thin after cooking, transfer it to a pot and reduce it until it reaches a syrupy consistency.
7. Season and Serve
Season the pork tinga with salt to taste and serve with warm corn tortillas, topped with crumbled Mexican queso fresco or fresh cheese and chunks of avocado.
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