IHCC: Potluck ~ Pork Tinga with Potatoes, Avocado and Fresh Cheese

This week is the monthly potluck at I Heart Cooking Clubs.  I came into the mix in the middle of the Rick Bayless cookbook tour.  Now with it being June, I'm curious to find out when we have a new cook/chef to follow and learn from.  I can't wait to find out who's next!  With the past chef list on the IHCC site, I know it will be a good one.

For this potluck I'm bringing Pork Tinga.  This dish is insanely delicious, and YOU MAKE IT IN A CROCK POT! 

World class chef's recipe, yummy to the max, and a crock pot.  Triple win!!  I made this recipe a few weeks ago, just waiting for the chance to share it on IHCC.  Nothing yet, so this week was it for me.  Want to see what I made for the last potluck?  Here ya go.  :)


This recipe calls for chipotle peppers.  For whatever reason I had a heck of a time finding them.  So I cheated a little and used canned tomatoes with chipotles.  

Easy peasy y'all!  This dish has the perfect amount of spice.  I cheated and used a shredded cheese blend we had in the house, if you want to go full authentic grab some queso fresco like Rick.

Pork Tinga with Potatoes, Avocado and Fresh Cheese
Adapted from Rick Bayless


Ingredients:
1 tablespoon vegetable oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2" cubes
5 medium red potatoes, cut into 1" cubes
1 yellow onion, sliced 1/4" thick
2 garlic cloves, minced
1 - 28 ounce can diced tomatoes with chipotle peppers
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
salt
about 1/2 cup shredded Monterrey jack cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas


Directions:

1. Heat oil in a large skillet over medium-high heat.  Once the oil is hot, add the pork in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes.  Turn off the heat and if you're using a skillet, transfer the meat and its juices to the slow cooker.
2. In a large bowl, combine the onions, garlic, tomatoes, potatoes, Worcestershire, oregano, and 1/2 teaspoon salt.  Pour mixture into the slow cooker and stir to mix thoroughly.  Cook for 6 hours on HIGH.
3. After 6 hours, gently stir the tinga.  If the sauce seems too thick, stir in a little water.  Taste, and season with salt if needed.  Scoop into a large bowl, sprinkle with cheese and diced avocado, and serve with warm tortillas.

We are our tinga, as is, in a bowl.  I did grab some tortillas, but they were on the side and I made my own tinga/tortilla bites as I ate.  No sour cream here - sacrilege, right?!?  The avocado does it all for me.