Pork Tinga

Michael and I are already discussing when we're going to make this again!  SOOOOO GOOD!

We're not really into the celebrity chef scene (i.e., we've never watched an episode of Top Chef) but we have been to Rick Bayless' restaurant in Chicaco XOCO (and loved it!) so his recipe in Food & Wine did not dissapoint.

This is a good Sunday night meal because it takes a little bit of prep/cooking time, but you also get quick and easy leftovers on Monday and Tuesday!

INGREDIENTS
1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 bay leaves
3/4 pound red potatoes, cut into 1/2-inch dice
2 tablespoons vegetable oil
1 large fresh chorizo, casing removed
1 medium onion, finely chopped
1 garlic clove, minced
One 28-ounce can peeled Italian tomatoes, chopped and drained
2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
Salt and sugar, for seasoning

In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.

In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.

In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.

SERVE WITH Flour tortillas, sliced avocado, red onion and queso fresco.