Pork Tinga With Potatoes Avacado And Fresh Cheese Recipes

PORK TINGA WITH POTATOES, AVOCADO AND FRESH CHEESE

PORK TINGA WITH POTATOES, AVOCADO AND FRESH CHEESE image

Categories Pork

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable or olive 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 Worcestershire 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 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

Steps:

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn't made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you're using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes. In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature. 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, AVACADO AND FRESH CHEESE

Pork Tinga with Potatoes, Avacado and Fresh Cheese image

I love Mexican food! Chef Rick Bayless makes the yummiest dishes. This is one of his recipes from Season 7 of his show called, "Mexico One Plate At A Time". I am adding it here to try in the near future. I have made quite a few of his recipes and I have never been disappointed. If you decide to try it yourself please let me know...

Provided by Pam Snyder

Categories Pork

Time 6h30m

Number Of Ingredients 15

Ingredients

1 Tbsp vegetable or olive oil
1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 oz chorizo sausage, removed from it's casing
4-5 medium red skin potatoes, quartered (about 3/4 pound total)
1 large white onion, sliced 1/4-inch thick
1 clove garlic, minced
1 can(s) diced tomatoes(28 ounce), in juice (preferably fire-roasted)
2-3 small canned chipotle chiles, en adobo, finely chopped
4 tsp chipotle canning sauce
1 Tbsp worcestershire sauce
1/2 tsp dried oregano, preferably mexican
salt
1/2 c crumbled mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 medium ripe avocado, pitted, flesh scooped from the skin and diced
warm corn tortillas

Steps:

1. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn't made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you're using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
2. In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
3. 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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