Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce and a crispy chorizo topping. Serve with Greek yogurt or sour cream, if desired. Source: EatingWell Magazine, September/October 2018

Breana Killeen
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Ingredients

Directions

  • Cook chorizo in a large skillet over medium heat, stirring occasionally and breaking up large pieces, until no longer pink, about 5 minutes. Transfer to a small bowl and refrigerate.

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  • Season pork with 3/4 teaspoon salt. Cook the pork in the pan in 2 batches, using 1 tablespoon oil for each, until browned on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add turnips to the slow cooker.

  • Add the remaining 1 tablespoon oil and onion to the pan. Cook over medium heat, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic, chipotles, marjoram, oregano and thyme; cook, stirring, for 1 minute. Scrape the mixture into a blender. Add tomatoes and their juice and the remaining 3/4 teaspoon salt. Puree until smooth. Pour into the slow cooker.

  • Cover and cook on High for 3 hours or on Low for 6 hours. Stir in vinegar. Shred the pork, if desired.

  • Reheat the reserved chorizo. Serve the pork mixture in tortillas, topped with the chorizo, cheese and avocado. Garnish with cilantro and lime wedges, if desired.

Tips

Tip: Pressure Cooker Variation: Prepare the recipe as directed through Step 3, adding everything to your pressure cooker. Cook on high pressure for 20 minutes. Release the pressure carefully and continue with Step 5.

Nutrition Facts

534 calories; 31.8 g total fat; 107 mg cholesterol; 778 mg sodium. 31.9 g carbohydrates; 31 g protein; Full Nutrition