Slow Cooker Pork Tinga Tostadas
About:
The traditional and delicious Mexican Pork Tinga recipe has been adapted for the slow cooker.
Total Time:
4h 18min
Prep Time:
10min
Cook Time:
4h 8min
Ingredients:
2 pounds pork shoulder, cubed (fat trimmed)
1 large onion, chopped
1 tbsp olive oil
2 medium tomatoes, chopped
4 garlic cloves, chopped
2-3 tbsp canned chipotle peppers with 1 tbsp sauce, pureed
1 ½ tsp ground coriander
½ tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt
1 tsp freshly ground black pepper
2 cups chicken stock or water
Tostadas (store bought)
½ cup cilantro leaves, chopped for serving
2 medium avocados, sliced or diced for serving
Lime wedges for serving
Chopped onion for serving
Crumbled queso fresco or cotija cheese to garnish
Directions:
Heat the oil on a large pan over medium heat.
Add the onion and cook for 3-4 minutes until softened.
Then add the garlic, coriander, cumin, oregano, bay leaves and sauté for 1 minute.
Stir in the tomatoes and pureed chipotle peppers and cook for 2-3 minutes.
Place the pork in the slow cooker.
Add the onion chipotle mixture in the slow cooker. Pour in the water and season with salt and black pepper.
Cook for 4 hours on high. After 3 ½ hours, remove pork from the slow cooker and shred using 2 forks.
Use a hand or immersion blender to puree the onion chipotle mixture without the bay leaves.
Return the shredded pork to the cooker and cook for another ½ hour.
Discard bay leaves and remove pork tinga from the cooker into a bowl.
To serve, spoon pork tinga onto tostadas, and top with sliced avocado, chopped onion, cilantro and cheese. Add lime wedges on the side and serve.
Tags:
Serves:
10-12
Notes:
This recipe can be used with any kind of meat. The sauce is excellent used with any type of left over cooked meats.
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