Pork Tinga with Potatoes, Avocado & 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.

Pork Tinga 2

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

Pork Tinga 3

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.  

Pork Tinga 1
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 4


Pork Tinga with Potatoes, Avocado and Fresh Cheese
Prep time
Cook time
Total time
Serves: 4
  • 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
  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.


Pork Tinga 5
We ate 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.


  1. says

    I love that this is made in the crock pot. In fact, I decided today after cooking in a blazing hot kitchen that it's time to dig out the crock pot.

    Beautiful dish, Julie!

  2. says

    I agree with Michelle. I love dishes that are cooked in the crock pot. I tend to get my crock pot out way more in the summer time when I'm looking to reduce my time in the kitchen. This looks marvelous!

  3. says

    I love the last photo with the tinga and the avocado on top-it looks delicious. 😉

    Regarding the next chef, we are cooking with Rick through the end of September and we'll put up a voting gadget with 3 or 4 choices several weeks before that to pick our next chef. We usually go boy-girl so it should be a female chef this next round. 😉

  4. says

    Delicious!! I will be trying this!

    Thanks for sharing this at The DIY Dreamer.. From Dream To Reality! I can't wait to see what you link up this evening! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *