adapted from Rick Bayless
1 Tbsp olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1-1/2 inch cubes
4 ounces chorizo sausage, removed from casing
4-5 medium red-skinned potatoes, quartered
1 large white onion, sliced 1/4-inch thick, and slices quartered
1 garlic clove, minced
1 28-ounce can fire roasted tomatoes, in juice
2-3 canned chipotle chiles en adobo, finely chopped
3-4 tsp adobo sauce
1 Tbsp Worcestershire sauce
1/2 tsp dried oregano, Mexican if available
Salt, to taste
1 avocado, pitted, flesh scooped out and diced
1/2 cup crumbled Queso Fresco
2 Tbsp chopped cilantro leaves
Warm tortillas, corn (We had flour tortillas on hand and they worked out fine.)
In a large skillet, heat the oil over medium-high heat. (If your slow cooker has an insert that can be used on the stovetop, use it instead of the skillet.) Add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and transfer the meat mixture to your slow cooker. (If you are using your insert, place it into the slow cooker.)
Add the quartered potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt. Stir the mixture thoroughly. Cook the mixture on high for six hours.
After six hours, gently stir the tinga. If the sauce is too thick, add a small amount of water. Taste and season with salt, if needed. Scoop the mixture into a large bowl. Sprinkle, with queso fresco, diced avocado and cilantro. Serve with warm tortillas
Note: Chipotle chiles and adobo sauce are spicy hot. You may want to adjust the amounts to match your palate. I usually start with the smaller amounts and increase as desired.