Pork Tacos with Avocado and Fresh Cheese ~ Amy Courter

I love it when people send me recipes. If you have gluten free recipes and a picture, email them to me and I will post them.

Pork Tacos w/avocado and fresh cheese

4 medium red potatoes, cut into 1/2-inch cubes
2 lb boneless pork shoulder - cut into 1" pieces
28oz fire-roasted tomatoes in juice
1 can diced green chilies
1 TBSPN dried oregano
3 garlic cloves, crushed or finely chopped
1 medium white onion, sliced
salt
4 oz. chorizo (optional)
24 warm corn tortillas
1 cup crumbled queso fresco
avocados

Spread the potatoes over the bottom of the slow-cooker and top with pork. In a large bowl, mix tomatoes, chilies, oregano, garlic , onion and 1 1/2 tspn salt. Pour mixture evenly over the meat and potatoes. Cover and cook on high for 6 hours. 

When you are ready to eat, fry chorizo (optional) and sprinke on top of pork and tomatoes mixture. Stir everything together, breaking pork into smaller pieces - right for wrappying in tortillas. Serve with the warm tortillas, crumbled fresh cheese and avocados.