Tinga Poblana - Mexican Pulled Pork

Bring large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes

set aside.

Place pork in a large pot of water. Add the onion half, the garlic, and the bay leaves. Reduce heat to low and simmer gently until pork is cooked through about 45 minutes. (I do this part in my electric pressure cooker, cook 25 minutes on high) You can cut a small piece and see if it’s still pink. Remove pork from water and set it aside until it’s cool enough to handle. (discard the cooking liquid).

Using your fingers and two forks, shred the meat into small pieces and set aside.

Break chorizo into small pieces and fry over med. heat in a large skillet or pot, stirring often, until it is completely cooked through, 8 to 10 minutes. Use a slotted spoon to transfer chorizo to paper towels to drain. Add the shredded pork, the potatoes, tomatoes, and the chipotle chiles and cook until tomatoes break down and release their juices, about 15 minutes. Return the cooked chorizo to the pan and stir in the vinegar, thyme, marjoram, and some salt. Continue to cook over medium heat until some of the liquid is evaporated, about 5 minutes.

Heat the tortillas in microwave, then transfer them to a towel lined plate. Cover and keep warm.

Bring tinga to the table in the pan. Arrange avocados, and cilantro on a platter so each diner can fill a tortilla with some of the meat and accompaniments. Pass a bowl of lime wedges around the table to squeeze over each serving.