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.
- 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
- about 1/2 cup shredded Monterrey jack cheese
- 1 ripe avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas
- 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.
- 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.
- 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.