Spread the potatoes over the bottom of a slow-cooker and top with the pork. In a large bowl, mix the undrained tomatoes with the chipotles, canning sauce, Worcestershire, oregano, garlic, optional onion and 1 1/2 teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. It can hold on the "keep warm" function for 4 more hours or so.
When you are ready to eat, fry the chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off the fat. Sprinkle on the chorizo then stir everything together, breaking the pork into smaller pieces for wrapping in tortillas. Taste and season with additional salt if you think the tinga needs it. Serve with warm tortillas, cheese and avocados for making soft tacos.
You can substitute skinless chicken thighs or cubed boneless beef chuck for the pork.
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|Serving Size: 1 Serving (1386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 665 (24%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||99 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 161mg||50 %|
|Sodium 625.2mg||22 %|
|Potassium 2545mg||67 %|
|Total Carbohydrate 442.4g||130 %|
|Dietary Fiber 62.6g||250 %|
|Sugars, other 379.8g|
|Protein 94.4g||135 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2733
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