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.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (67%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 1.3mg||0 %|
|Sodium 18.3mg||1 %|
|Potassium 238.4mg||6 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 3.8g|
|Protein 1.3g||2 %|
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Calories per serving: 83
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