4-6 sweet potatoes, baked at 425 for 45-50 minutes

8 oz of pork chorizo, casing removed

1/2 of one yellow onion, diced

1 can of diced tomatoes, drained

1/2 of one can of diced green chiles, drained

1 cup of chicken stock

instructions:

1. In a large sautee pan over high heat, add pork chorizo (break it up with the back of a spoon/cooking utensil). Cook until fully browned, approximately 6-7 minutes
2. Add onion and cook until translucent and fragrant
3. Add diced green chiles, diced tomatoes and continue to cook for 4-6 minutes.
4. Add cooked shredded chicken and chicken stock to pan. Bring the mixture to a boil.
5. When Tinga mixture has thickened and liquid has reduced to a light sauce, remove from heat and spoon over warm baked & sliced sweet potatoes.