Ingredients

1 tablespoon Vegetable or olive oil
1 pound Lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces Chorizo sausage, removed from its casing
5 Medium (about 3/4 pound total) red-skinned potatoes, quartered
1 Large white onion, sliced 1/4–inch thick
1 Garlic clove, minced
1 28-ounce Can diced tomatoes, in juice (preferably fire-roasted)
2 To 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons Chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Dried oregano, preferably Mexican
Salt
about 1/2 cup Crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 Ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

Description

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