- 2 tablespoons vegetable or olive oil
- 2 pounds trimmed boneless pork shoulder, cut into ¾-inch pieces
- 8 ounces raw Mexican chorizo sausage, removed from its casing
- 2 pounds red skinned potatoes, quartered
- 2 large white onions, halved and sliced ¼-inch thick
- 1 jar (16 ounces) Frontera Roasted Tomato Salsa
- 4 to 6 canned chipotle chiles in adobo, finely chopped (about 2 tablespoons)
- 3 tablespoons chipotle chile canning sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- About 1 cup crumbled Mexican queso fresco, or other fresh cheese such as salted pressed farmers cheese
- 2 ripe avocados, halved, pitted, flesh scooped from skin and diced
- Warm corn tortillas
- Heat oil in a stovetop-rated slow cooker liner set 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 hot, add the pork and chorizo in a single, uncrowded layer (work in batches if necessary.) Cook, stirring occasionally, until the meat is browned, 6 to 8 minutes. Turn off the heat (if you’re using a skillet, transfer the meat and its juices into a slow cooker).
- Add the potatoes and onions to slow cooker. Mix ½ cup water, salsa, chipotles, adobo sauce, Worcestershire and 1 teaspoon salt in small bowl. Pour mixture into the slow cooker and stir to mix thoroughly. Slow-cook on high until pork is tender, 3 to 4 hours.
- Gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste and season with salt.
- Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.