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Adapted from Rick Bayless
- 1 ¼ – 1 ½ lbs boneless pork shoulder, cut into 1 ½ inch cubes
- ¼ tsp dried marjoram
- ¼ tsp dried thyme
- 3 bay leaves
- ¾ lb red skin potatoes, cut into ½ inch cubes
- Vegetable oil
- 1 fresh Chorizo
- 1 onion, finely chopped
- 1 clove garlic, minced
- One 28-oz can fire roasted tomatoes, drained and chopped
- 2 chipotle chiles, seeds removed and minced, plus 4 tsp of the adobo sauce from the can
- Salt and sugar for seasoning
- Avocado, queso fresco, and tortillas for serving
1:45 before you want to eat – place the pork, marjoram, thyme, bay leaves, and about 4 cups of salted water in a large saucepan. Bring to a simmer and cook, partially covered, until the meat is tender (about 45 minutes). Use a slotted spoon to remove the pork from the broth and transfer to a plate. Skim the fat from the broth. When the meat is cool enough to handle, tear it into small pieces.
While the pork is cooking – cook the potatoes in a pot of boiling salted water until just tender – about 8 minutes. Drain thoroughly.
40 minutes before you want to eat – heat some vegetable oil in a large, deep skillet. Add the chorizo and cook for about 10 minutes, stirring and breaking-up large clumps with a wooden spoon. Transfer to a plate.
30 minutes before you want to eat – add the pork and onion to the skillet (with the fat from the chorizo) and cook until well browned – 10 minutes or so. Add the garlic and cook for another minute. Add the tomatoes and chorizo and cook for about 5 minutes. Add the potatoes, chipotles, adobo sauce, and about 1 ½ cups of the pork broth. Simmer for about 10 minutes. Season with salt and some sugar. Serve immediately with tortillas, avocado, and queso fresco.
