Season 7 Recipes: Mexico City Live/

Pork Tinga with Potatoes, Avocado and Fresh Cheese

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


  • 1tablespoons olive or vegetable oil
  • 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
  • 4ounceschorizo sausage, removed from its casing
  • 4 to 5medium (about 3/4 pound total) red-skinned potatoes, quartered
  • 1large white onion, sliced 1/4–inch thick
  • 1 garlic clove, minced
  • 128-ounce can diced tomatoes, in juice (preferably fire-roasted)
  • 2 to 3canned chipotle chiles en adobo, finely chopped
  • 4teaspoons chipotle canning sauce
  • 1tablespoon Worchestershire sauce
  • 1/2teaspoondried oregano, preferably Mexican
  • Salt
  • About 1/2cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
  • 1avocado, pitted, flesh scooped from the skin and diced
  • Warm corn tortillas


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.



  1. I made this last weekend and it was GREAT! Another winner from Rick! Bold flavor with a slight hint of spice but not overpowering. Finishing it with avocado and cheese takes it over the top.

  2. I cooked this and it was awesome, the flavor was unique and so delicious, I am hispanic and saw the episoid of this being made and googled it to make it. going to make another batch for friends, makes great burritos wrapped in homemaid tortillas. I wont give up this secret just yet to friends. I will continue to make other mexican reciepies from this site. you are in deed amazing. cant afford the book so i will continue on line cooking.thank you.

  3. I don’t have my slow cooker with me, can it be done in the oven? BTW we’ve made this many times before and it is delicious!

    1. It absolutely can b done in the oven! Cook the pork in a dutch oven. Cook it covered for about 3 hours at 325 degrees. Enjoy!

  4. How do I tone down the heat (spice) on this if it’s already made? I braised it, and it’s really spicy (using all the ingredients listed above…3 pounds of pork, 4 cans of the seeded/sliced chipotle peppers in sauce). Any recommendations for reheating it tonight and toning it down a little? Thanks for any help.

    1. Whoah! You were supposed to use 2-3 peppers, not cans! I bet that is super hot! I will get the meat out of the sauce and add sour cream to see if it’s bearable.

  5. I made this today with two pounds of pork, 14 ounces of chorizo, one can of peppers, and doubled up on everything else. Got a late start so I made it in a Dutch oven in my oven at 325 for 2 hours and 15 minutes. It was outstanding. I will definitely make it again and will gladly serve it to company. Loved it!

  6. I’ve made this twice now using 2 red yams instead of the red skin potatoes and it turns out spectacular. A nice variation. Made it in the Dutch oven, 3 hours at 325 was perfect.

  7. I feel silly asking – “chipotle canning sauce”? Is that the leftover adobe sauce from the canned chipotle chiles?

  8. Can this recipe be adapted to be made in a pressure cooker? Using pressure to cook is fast and convenient as well. Thanks

    1. You add the cooked chorizo at the end before you scoop out the pork tinga into a bowl. Just that last little kiss of flavor before you serve to your guest! 🙂

  9. I can’t eat pork (migraine trigger). What other meats work well with the recipe? Would it work with firm tofu? Many thanks. Love the show, the books and the recipes.

    1. Nancy, it’s totally OK to cut down the number of chiles and chipotle canning sauce. Maybe try one chile and a quick splash of the sauce to provide the smoky flavor without the spice. Good luck!

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