Recipes and Cooking Tinga Poblana 3.7 (20) Add your rating & review Transfer leftover chipotles in adobo to a small container. Cover and refrigerate them for up to one month. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 5, 2012 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound boneless pork shoulder 8 ounce uncooked chorizo sausage, casing removed 2 medium red potatoes, cut into 1/2-inch cubes 1 cup chopped onion (1 large) 1 14.5 ounce can diced fire-roasted tomatoes, undrained 3 canned chipotle peppers in adobo sauce,* chopped 1 tablespoon canned adobo sauce 4 cloves garlic, minced 1 teaspoon dried thyme leaves, crushed 2 bay leaves 1 teaspoon dried Mexican oregano, crushed ½ teaspoon salt ¼ teaspoon sugar 1 10 ounce package tortilla chips 2 avocados, peeled and thinly sliced 2 cup crumbled queso fresco Directions 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. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 661 Calories 37g Fat 42g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 661 % Daily Value * Total Fat 37g 47% Saturated Fat 12g 60% Cholesterol 119mg 40% Sodium 1022mg 44% Total Carbohydrate 42g 15% Total Sugars 4g Protein 41g Vitamin C 20.1mg 101% Calcium 282.7mg 22% Iron 4mg 22% Potassium 995mg 21% Folate, total 60.5mcg Vitamin B-12 1.8mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.