Pork Tinga with Potatoes Avocado and Fresh Cheese
Savor the bold and smoky flavors of Pork Tinga with Potatoes, Avocado, and Fresh Cheese, a Mexican-inspired comfort dish that’s packed with hearty ingredients and vibrant toppings. Tender chunks of perfectly seasoned pork shoulder are slow-simmered with tomatoes, chipotle peppers, and aromatic spices, creating a rich, flavorful stew. Russet potatoes add a wholesome, satisfying texture, while creamy avocado slices, crumbled queso fresco, and fresh cilantro provide the perfect balance of freshness and flavor. Serve this delicious tinga with warm corn tortillas and lime wedges for a customizable, crowd-pleasing meal. Perfect for weeknight dinners or gatherings, this dish is an irresistible combination of smoky, savory, and tangy goodness!
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder (boneless)
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 2 tbsp Chipotle peppers in adobo sauce
- 4 medium Tomatoes
- 2 medium Russet potatoes
- 1 cup Chicken broth
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 2 tsp Salt
- 2 tbsp Vegetable oil
- 1 large Avocado
- 0.5 cup Fresh queso fresco (or feta cheese)
- 2 tbsp Cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
- 8 pieces Corn tortillas (optional, for serving)
Instructions
Cut the pork shoulder into large chunks (about 2-inch pieces) and season with 1 teaspoon of salt.
Peel and dice the onion. Mince the garlic. Set aside.
Blanch the tomatoes in boiling water for 1 minute, then peel and roughly chop them. Alternatively, you can use canned whole tomatoes (14 oz).
Peel the potatoes and cut them into 1-inch cubes. Set aside in water to prevent browning.
Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the onions for 3-4 minutes, until softened.
Add the garlic, oregano, cumin, and chipotle peppers. Cook for another minute until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the chicken broth and stir to combine. Return the seared pork to the pot, cover, and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the diced potatoes to the pot. Stir to combine and cook uncovered for an additional 20 minutes, or until the pork is tender and the potatoes are cooked through.
Using two forks, shred the pork directly in the pot, mixing it with the sauce and potatoes.
Taste and adjust seasoning with additional salt, if needed.
To serve, slice the avocado and crumble the queso fresco. Plate the Pork Tinga with a wedge of avocado on top, sprinkle with fresh cheese, and garnish with cilantro if desired.
Serve with lime wedges and warm corn tortillas on the side for a complete meal.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
