| Fast Prep

tinga poblana

prep: 30 minutes | roast: 1 hour 30 minutes at 325°F | MAKES: 8 servings (¾ cup each)

• 1 Tbsp. vegetable oil
• 1 2-lb. boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
• 8 oz. uncooked chorizo sausage, casing removed
• 2 medium red potatoes, cut into ½-inch cubes (about 2 cups)
• 1 cup chopped onion
• 1 14.5-oz. can diced fire-roasted tomatoes, undrained
• ½ cup water
• 3 canned chipotle chile peppers in adobo sauce, chopped, plus 1 Tbsp. adobo sauce form the can (see tip below)
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp. dried thyme, crushed
• 1 tsp. dried Mexican oregano, crushed
• ½ tsp. salt
• ¼ tsp. sugar
• Tortilla chips or tortillas
• 2 avocados, halved, seeded, peeled, and thinly sliced
• 2 cups crumbled queso fresco (8 oz.)

1. Preheat oven to 325°F. In an oven-safe 6- to 8-qt. pot heat oil over medium-high heat. Add pork; cook and stir until browned. Remove pork from pot. Add chorizo to pot and cook over medium-high heat about 8 minutes or until well browned. Drain off fat.

2. Add pork and the next 11 ingredients (through sugar) to chorizo in pot. Roast, covered, 1½ to 2 hours or until pork and vegetables are tender. Discard bay leaves. Skim fat from cooking liquid. Serve with tortilla chips, avocado slices, and queso fresco.

SLOW COOKER DIRECTIONS: Brown pork and chorizo as directed in Step 1. In a 3½- or 4-qt. slow cooker combine pork, chorizo, and the next 11 ingredients (through sugar). Cover and cook on low 8 hours. Serve as directed in Step 2.

PER SERVING: 624 cal., 37 g fat (12 g sat. fat), 112 mg chol., 1,072 mg sodium, 36 g carb., 5 g fiber, 4 g sugars, 37 g pro.

Hot stuff!

Chile peppers contain oils that can irritate your skin and eyes. If your bare hands come in contact with the peppers, the tingling burn can last for hours even after washing your hands. Wear plastic or rubber gloves when working with chiles.