Score One For A Great Superbowl Soiree – Pork Tinga With Potatoes, Avocado and Fresh Cheese

On an episode of “Mexico – One Plate At A Time”, Rick Bayless mentioned his Pork Tinga recipe which apparently was the best thing ever according to his daughter.  I filed that recipe in my mental “must try” recipe box.  The other day, while in the grocery store, I saw a gorgeous cut of pork that was on sale and thought “No time like the present” as I was craving some seriously good tacos for dinner.

While it takes some time, I have to tell you that patience is your friend when it comes to this dish.  I caught the sous pug more than once pacing in front of the slow cooker due to the aroma wafting through the house.

Now, substitution wise – I could not find any Queso Fresco nor chorizo in the grocery store so I substituted a mild feta cheese and hot italian sausage.  The flavors were amazing and I also added some creme fraiche (or sour cream for a substitute) to cut on the heat.  I’m still a novice when it comes to all things spice but this heat was “good heat”.  I could only handle one (big) chipotle pepper and that little thing packs a punch!

This is tried & true and would be a great addition to any Superbowl festivities.  Now that’s a touchdown if I ever saw one.

Pork Tinga With Potatoes, Avocado and Fresh Cheese
  • 1 tablespoon vegetable or olive oil
  • 1 pound lean, boneless pork shoulder, trimmed and cut into 1½-inch cubes
  • 4 ounces chorizo sausage, removed from its casing (I substituted Italian sausage)
  • 4 to 5 medium (about ¾ pound total) red-skinned potatoes, quartered
  • 1 large white onion, sliced ¼–inch thick
  • 1 garlic clove, minced
  • 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
  • 1 to 2 canned chipotle chiles, en adobo, finely chopped
  • 2 teaspoons chipotle canning sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried oregano, preferably Mexican
  • Salt
  • About ½ cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese (or mild feta)
  • 1 ripe avocado, pitted, flesh scooped from the skin and diced
  • Warm corn or flour tortillas
  1. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.)
  2. Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes.
  3. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker.
  4. Add the potatoes.
  5. In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and ½ teaspoon salt.
  6. Pour mixture into the slow cooker and stir to mix thoroughly.
  7. Cook for 6 hours at the highest temperature.
  8. After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water.
  9. Taste, and season with salt if you think the dish needs it.
  10. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
  11. (Note: I made an avocado cream with a bit of lime to drizzle over the top – delish)
Slighty Adapted from Rick Bayless


Lining Up The Ingredients


This Little Chipotle Packs A Punch!


All The Fixins’ To Go With The Pork Tinga


The Final Product…


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  1. […] flavors, the fun and plenty of margaritas are a must in my book.  While I know that my favorite Pork Tinga is on the menu for tonight, also these lovely s’mores are the perfect way to cap off a […]

  2. […] 4.  Rick Bayless’ new cookbook – Fiesta at Rick’s: Fabulous Food for Great Times with Friends.  Rick Bayless’ recipes are a mainstay for me whenever I’m looking for something that just reminds me of my Aunt Deya’s cooking. Many of the recipes in this new cookbook are showcased on his PBS show, Mexico: One Plate At A Time, including my fave Pork Tinga recipe. […]

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