Pork tinga poblana

Chop the pork into pieces and put in a cast iron pot with the salt; add water to just cover.

Bring to a boil over medium-high, turn to low, cover and cook, stirring occasionally, until tender, about 45 to 60 minutes.

Reserve a couple spoonfuls of the rendered fat from the top; strain out and reserve some of the broth; drain the rest.

Shred the pork on a board with a fork.

Blend the roma tomatoes, garlic, chipotles in adobo, oregano and salt, thinning with reserved pork broth. Season after cooking, since the sauce is raw.

Slice the onion into very thin strips.

Heat the reserved pork fat in a pan and fry the onions one to two minutes with a little salt, stirring occasionally, until translucent.

Add the tinga sauce and simmer about five minutes, stirring occasionally; stir in a spoonful of sour cream.

Add the shredded pork (and the bay leaf) and cook about eight minutes more until the sauce thickens.

Serve on a tostada: fried corn tortilla, sour cream, tinga, shredded lettuce, tomato, pickled onions and cilantro.