Ingredients
Ingredients
2 pounds boneless pork shoulder
8ounces uncooked chorizo sausage, casing removed
2medium red potatoes, cut into 1/2-inch cubes
1 cup chopped onion (1 large)
1 14 1/2 ounce can diced fire-roasted tomatoes, undrained
3 canned chipotle peppers in adobo sauce,* chopped
1tablespoon canned adobo sauce
4cloves garlic, minced
1teaspoon dried thyme leaves, crushed
2bay leaves
1 teaspoon dried Mexican oregano, crushed
1/2teaspoon salt
1/4teaspoon sugar
1 10 ounce package tortilla chips
2 avocados, peeled and thinly sliced
2 cups crumbled queso fresco
Preparation
Trim fat from pork shoulder; cut meat into 1-inch cubes. Set meat aside. In a large skillet cook chorizo over medium-high heat for about 8 minutes or until well browned, using a wooden spoon to break up chorizo as it cooks. Using a slotted spoon, transfer chorizo to a double thickness of paper towels to drain. In a 3-1/2- or 4-quart slow cooker combine chorizo, pork, potatoes, onion, tomatoes, chipotle peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt, and sugar. Cover and cook on low-heat setting for 8 hours. Discard bay leaves. Spoon off fat from cooking liquid. Use two forks to pull meat apart into coarse shreds. Serve stew mixture with tortilla chips; garnish each serving with avocado slices and queso fresco.
