Slow cooker Pork Tinga is an easy to prepare dish that is bursting with flavor! It’s one of my favorite dinners to make any time of the year!
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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 chipotles. Basically , t’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!
[Tweet “I’m loving this Pork Tinga from @breadboozebacon! @Rick_Bayless she has a total food crush on you!”]
- 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 1/2-inch pieces
- 1/2 medium yellow onion, cut into 1/4-inch slices
- 2 garlic cloves, minced
- 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 4 1/2 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.