Minutes Prep time: 30
Minutes Total time: 390
Servings: 8
Difficulty: Advanced
4 medium red-skinned or Yukon gold potatoes, cut into 1/2-inch cubes
2 pounds boneless pork shoulder, cut into 1-inch pieces
4 ounces fresh pork chorizo (Mexican-style)
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
4 chipotle pepper in adobo sauce, stemmed, seeded and sliced 1/4-inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon Mexican oregano
1 medium white onion, slice 1/4-inch thick
2 teaspoons salt
24 warm corn tortillas (6 inch), store bought or homemade
1 cup crumbled queso fresco cheese
2 large avocado, pitted, peeled, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 196 mg | 20% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 80 mg | 27% |
| Total Fat | 31 g | 48% |
| Iron | 3 mg | 19% |
| Calories | 610 kcal | 30% |
| Sodium | 1085 mg | 45% |
| Protein | 27 g | 53% |
| Saturated Fat | 11 g | 54% |
| Sugars | 4 g | 0 |
| Vitamin C | 20 mg | 33% |
Heat oil in 12-inch skillet over medium-high heat. 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. Transfer to 4.5 quart slow cooker.
Add the potatoes, onions, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 2 teaspoons salt to slow cooker 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.
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.
Pork Tinga with Potatoes, Avocado, and Fresh Cheese
