Pork tinga poblana

Cut the pork shoulder roast into three pieces, then across and in half, to about one and a half inch pieces; put in a pot.

Add about a teaspoon of thyme, three bay leaves and a full teaspoon of salt; cover with tap water by about half an inch.

Bring to a boil, reduce to medium-low and simmer, lid askew, about an hour until tender (about half an hour in an Instant Pot).

Lift the meat out with a skimmer, reserve the cooking liquid, let the meat cool a little and break it into smaller chunks.

Cut the potatoes into about half inch cubes, put in a microwavable glass bowl, sprinkle with salt, add a tablespoon or two of water, cover (poke holes in plastic) and microwave 3 minutes; drain. Alternatively boil in salted water 10 to 12 minutes and drain.

Heat a couple of tablespoons of rendered bacon fat in a skillet over medium heat and cook the chorizo until cooked through and beginning to brown, about 10 minutes; scoop it out, draining the fat back into the pan.

Add a little more fat if needed, then the pork pieces, and scatter the sliced onion over; stir until the onions are caramelized and the pork nicely browned, nearly 10 minutes.

Add a little chopped garlic and cook a little less than a minute to soften.

Add the can of fire roasted tomatoes with their juice, about a teaspoon of Mexican oregano rubbed between the palms, and about a cup of the pork broth.

Simmer over medium to medium-high heat until the sauce begins to thicken, 10 to 20 minutes.

Add about three canned chipotles, sliced thinly, and a tablespoon or two of the canning juice.

Drain the potatoes and add them with the browned chorizo; simmer a minute, taste and add salt; optionally a pinch of sugar to offset acidity.

Simmer about 10 minutes more.

Spoon into a wide, deep serving platter and garnish with cubes of avocado and fresh cheese; serve with warm tortillas if liked.