Smoky Pork Tinga Tacos (Slow Cooker) Recipe

Name: Smoky Pork Tinga Tacos (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes; 2 lbs boneless pork shoulder, cut into 1 inch pieces; 1 (28 ounce) can diced tomatoes with juice (preferably fire roasted); 3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans); 1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in); 1 tablespoon Worcestershire sauce; 1 teaspoon dried oregano, preferably Mexican; 3 garlic cloves, peeled and finely chopped or crushed in garlic press; 1 medium white onion, sliced 1/4 inch thick (optional); salt; 4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional); 24 corn tortillas, warmed; 1 cup queso fresco, crumbled (can sub feta or goat cheese); 2 large avocados, pitted & sliced into 1/2 inch thick slices for serving

Servings: persons

4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
2 lbs boneless pork shoulder, cut into 1 inch pieces
1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed in garlic press
1 medium white onion, sliced 1/4 inch thick (optional)
salt
4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
24 corn tortillas, warmed
1 cup queso fresco, crumbled (can sub feta or goat cheese)
2 large avocados, pitted & sliced into 1/2 inch thick slices for serving

1
Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
2
When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
3
If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
4
Taste & season with additional salt if you think it needs it.
5
Serve with warm tortillas, crumbled fresh cheese & avocado.
6
Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.

1257

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes, 2 lbs boneless pork shoulder, cut into 1 inch pieces, 1 (28 ounce) can diced tomatoes with juice (preferably fire roasted), 3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans), and more.

Yes, Smoky Pork Tinga Tacos (Slow Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Pork Tinga Tacos (Slow Cooker)

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