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
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Ingredients

  • 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

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.

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Comments

  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.

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