Red Mosquito

spike wrote:i made rick bayless's crock pot pork tinga recipe tonight. my wife is currently on a weird fodmap diet for digestion issues - so i had to omit the garlic, onion, and chorizo - but this was still delicious. highly recommend.

i could only find two pounds worth of pork shoulder, so i doubled the recipe - including the chipotle peppers. while it wasn't insufferably hot, the spice did throw off the balance, so proceed with caution regarding the peppers and maybe just adjust the canning sauce as called for if you're making a bigger batch.

Pork Tinga with Potatoes, Avocado and Fresh Cheese

Serves 4 to 6

Recipe from Season 7 Mexico One Plate at a Time

INGREDIENTS
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

DIRECTIONS
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.) 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. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

http://www.rickbayless.com/recipe/view?recipeID=234

doug rr wrote:sounds good but I think I'd keep the pork fat on it

spike wrote:

doug rr wrote:sounds good but I think I'd keep the pork fat on it

i always leave some on, hopefully she was as clever.

doug rr wrote:

spike wrote:

doug rr wrote:sounds good but I think I'd keep the pork fat on it

i always leave some on, hopefully she was as clever.

what will you be cooking for game 2 of the stanley cup?

spike wrote:

doug rr wrote:

spike wrote:

doug rr wrote:sounds good but I think I'd keep the pork fat on it

i always leave some on, hopefully she was as clever.

what will you be cooking for game 2 of the stanley cup?

doug rr wrote:

spike wrote:

doug rr wrote:

spike wrote:

doug rr wrote:sounds good but I think I'd keep the pork fat on it

i always leave some on, hopefully she was as clever.

what will you be cooking for game 2 of the stanley cup?

spike wrote:i brought in crocktober with some hot italian sausages in a vodka sauce. got home late so they stewed for longer than usual, best batch yet.

E.H. Ruddock wrote:

spike wrote:i brought in crocktober with some hot italian sausages in a vodka sauce. got home late so they stewed for longer than usual, best batch yet.

Nice. I'm planning something big for this weekend.

spike wrote:

E.H. Ruddock wrote:

spike wrote:i brought in crocktober with some hot italian sausages in a vodka sauce. got home late so they stewed for longer than usual, best batch yet.

Nice. I'm planning something big for this weekend.

saturday evening, i will be enjoying my sister's crock pot chicken mole.