Slow-Cooker Pork Tinga & Turnip Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook chorizo in a large skillet over medium heat for about 5 minutes. Transfer to a small bowl and refrigerate

Step 2

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

Step 3

3. Add the remaining one tablespoon oil and onion to the pan. Cook over medium heat, stirring occasionally until soft and starting to brown, about 5 minutes

Step 4

4. Add garlic, chipotles, marjoram, oregano and thyme, cook, stirring for one minute

Step 5

5. Scrape the mixture into a blender. Add tomatoes and their juice and 3/4 teaspoon salt. Puree until smooth and pour into the slow cooker

Step 6

6. Cover and cook on high for three hours or on low for six hours. Stir in vinegar and shred the pork

Step 7

7. Reheat the reserved chorizo. Serve the pork mixture in tortillas topped with the chorizo, cheese and avocado. Garnished with cilantro and lime wedges