Slow cooker Pork Tinga is an easy to prepare dish that is bursting with flavor! It’s one of my favorite dinners to make!
Slow cooker dinners are the best. You set ’em and forget ’em. Your house smells amazing the whole day. And in the end your family is ooo-ing and ah-ing at what a marvelous cook you are. Oh, and get ready to jump on the Rick Bayless bandwagon again. Cause this dinner is rockin’! Lots of flavor, a little heat, and some creamy garnishes make for a killer dinner that will definitely become part of your recipe book for years to come!
So what’s a tinga? It’s a type of stew (okay Tinga means stew) from Puebla, Mexico made with pork, chorizo, tomatoes, and chiptoles. Basically it’s happiness in a crock pot. You need this dish in your life. And then go tell Chef Bayless that I have a food crush on him on Twitter. ‘kay, thanks!
- 1 tablespoon vegetable oil
- 1 pound boneless pork shoulder or country style pork ribs, cut into 1-inch pieces (fat trimmed)
- 3 Yukon gold potatoes, peeled and cut into ½-inch pieces
- ½ medium yellow onion, cut into ¼-inch slices
- 2 garlic cloves, minced
- One 14 ounce can diced tomatoes with chipotle peppers
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Crumbled queso fresco, for garnish
- Diced ripe avocado, for garnish
- Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
- To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
- Drain meat, and add to crock pot. Stir to combine.
- Cover crock pot and cook for 4½ to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
- Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.