Tinga Poblana



  1. Trim fat from pork roast.
  2. Cut roast into 1-inch pieces.
  3. In a skillet cook sausage over medium-high heat until brown.
  4. Remove sausage.
  5. Drain on paper towels.
  6. In a slow cooker combine sausage, pork roast, potatoes, and onion.
  7. Add undrained tomatoes, chile peppers, adobo sauce, bay leaves, garlic, thyme, oregano, salt, and sugar.
  8. Cover and cook on low for 8 hours.
  9. Remove pork roast from cooker.
  10. Using 2 forks, pull roast apart into coarse shreds.
  11. Discard bay leaves.
  12. Skim fat from tomato mixture.
  13. Return shredded meat to cooker.
  14. Serve meat mixture in shallow bowls with tortilla chips.
  15. Garnish each serving with avocado, queso fresco, and cilantro.