Braised Pork Shoulder with Roasted Tomatoes, Caramelized Onions, Potatoes & Chipotle - Rick Bayless

Ingredients

• 1 1/2 pounds boneless shoulder, trimmed of excess exterior fat and cut into 1 ½-inch pieces
• A little dried thyme or marjoram, plus a couple of bay leaves
• Salt
• 3 medium (about 12 ounces) boiling potatoes like the red-skinned ones or Yukon Golds, cut into ½-inch pieces
• 2 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil, plus a little more if needed
• 4 ounces (1/2 cup) fresh Mexican chorizo sausage, casing removed
• 1 medium onion, sliced ¼ inch thick
• 2 garlic cloves, peeled and chopped
• One 28-ounce can diced fire-roasted tomatoes OR 2 pounds fresh, red-ripe tomatoes, roasted (see note above)
• 2 or 3 canned chipotle chiles en adobo, seeded and sliced, plus a tablespoon or so of their canning liquid OR OR 4 or 5 pickled morita chiles, seeded if you wish and thinly sliced
• 1 teaspoon dried oregano, preferably Mexican
• 1 ripe avocado, cut in half, pit removed, flesh scooped from skin and cut into ½-inch cubes
• About 4 ounces Mexican queso fresco or other fresh garnishing cheese like dryish goat cheese, mild feta or pressed farmers cheese, broken or cut into about ½-inch pieces