Create a slow cooker full of hearty, home-style Mexican comfort food that’s perfect for feeding a crowd.
Ingredients:
-
4
medium
Yukon gold potatoes, cut into ½ -inch cubes
-
1
medium
white onion, sliced ¼ -inch thick
-
2
pounds
boneless pork shoulder, cut into 1-inch cubes
-
Salt and freshly ground pepper, to taste
-
1
(28-ounce) can
diced tomatoes with juice
- 1/2 cup
-
1
tablespoon
Worcestershire sauce
-
1
teaspoon
dried oregano leaves
-
3
cloves
garlic, chopped
-
24
corn tortillas, warmed
-
1
cup
crumbled queso fresco
-
2
large avocados, pitted and sliced
Serves 8
Directions:
-
Spread potatoes and onions over bottom of slow cooker.
-
Season pork with salt and pepper and scatter pork on top of potato/onion mixture.
-
In large bowl, combine undrained tomatoes, HERDEZ® Salsa Chilpotle, Worcestershire sauce, oregano and garlic.
-
Pour mixture evenly over pork.
-
Cover and slow cook on high 6 hours.
-
Skim any fat off top of Tinga and adjust seasoning.
-
Serve with warm tortillas, crumbled queso and avocado.
