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Ingredients

• 2 pounds boneless pork shoulder
• 8 ounces uncooked chorizo sausage, casing removed
• 2 medium red potatoes, cut into 1/2-inch cubes
• 1 cup chopped onion (1 large)
• 1 14 1/2 ounce can diced fire-roasted tomatoes, undrained
• 3 canned chipotle peppers in adobo sauce,* chopped
• 1 tablespoon canned adobo sauce
• 4 cloves garlic, minced
• 1 teaspoon dried thyme leaves, crushed
• 2 bay leaves
• 1 teaspoon dried Mexican oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 10 ounce package tortilla chips
• 2 avocados, peeled and thinly sliced
• 2 cups crumbled queso fresco

Description

Transfer Leftover Chipotles In Adobo To A Small Container. Cover And Refrigerate Them For Up To One Month.

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