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Tinga Poblana

Ingredients

• 1 2-pound boneless pork shoulder roast
• 8 ounces uncooked chorizo sausage, casings removed
• 2 cups cubed red-skin potatoes
• 1 cup chopped onion
• 1 14.5-ounce can diced fire-roasted tomatoes, undrained
• 3 canned chipotle peppers in adobo sauce, chopped
• 1 tablespoon canned adobo sauce
• 2 bay leaves
• 4 cloves garlic, minced
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried Mexican oregano or oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 10-ounce package tortilla chips or 16 corn tortillas, warmed
• 2 avocados, pitted, peeled, and thinly sliced
• 2 cups crumbled queso fresco
• Cilantro sprigs (optional)

Directions

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.

Attribution