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Ingredients
- 2 lbs Pork Shoulder boneless
- 8 oz Chorizo
- 2 Red Potatoes cut into 1/2 cubes
- 1 C Onion chopped
- 1 14.5 oz Fire-Roasted Tomatoes (canned) undrained
- 3 Chipotle peppers in Adobo chopped
- 1 T Adobo sauce
- 4 Garlic Cloves minced
- 1 tsp Dried Thyme crushed
- 2 Bay leaves
- 1 tsp Mexican Oregano crushed
- 1/2 tsp Salt
- 1/4 tsp Sugar
Ingredients
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Instructions
- Trim Fat from the pork and cut into 1? cubes
- Cook Chorizo over med-high heat until well browned. Transfer Chorizo to paper towels to drain
- Combine Pork, chorizo, potatoes, onion, tomatoes, chipotle peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt and sugar in the crockpot.
- Cover and cook on low for 8 hours
- Discard the bay leaves, skim the fat form the liquid. Remove the pork from the liquid. Shred the meat and return to the cooker.
- Serve with tortilla chips and garnish with avocado and queso fresco
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