Pork Tinga with Potatoes, Avocado and Fresh Cheese - Rick Bayless

Ingredients

• 1 tablespoons olive or vegetable oil
• 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 4 ounces chorizo sausage, removed from its casing
• 4 to 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 Worchestershire 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 avocado, pitted, flesh scooped from the skin and diced
• Warm corn tortillas