Pork Tinga With Potatoes, Avocado And Fresh Cheese

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Rick Bayless


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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


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

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