Tinga Poblana

• 2 lbs boneless Pork shoulder
• 8 oz Chorizo sausage
• 2 med Red Potatoes, cut into 1/2″ cubes
• 1 C chopped Onion
• 14.5 oz can diced fire-roasted tomatoes, undrained
• 3 can Chipotle peppers i adobo sauce, chopped
• 1 T Adobo sauce
• 4 cloves Garlic, minced
• 1 t dried Thyme leaves, crushed
• 2 bay leaves
• 1 t dried Mexican oregano, crushed
• 1/2 t Salt
• 1/4 t Sugar

Trim Fat from the pork and cut into 1″ cubes

Cook Chorizo over med-high heat until well browned. Transfer Chorizo to paper towels to drain

Combine Pork, chorizo, potatoes, onion, tomatoes, chipolte peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt and sugar in the corckpot.

Cover and cook on low for 8 hours

Discard the bay leaves, skim the fat form the liquid. Remove the pork from the liquid. Shred the meat and return to the cooker.

Serve with tortilla chips and garnish with avocado and queso fresco