pork tinga with potatoes, avacado and fresh cheese

Ingredients For pork tinga with potatoes, avacado and fresh cheese

• 1 Tbsp

  vegetable or olive oil
• 1 lb

  lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 4 oz

  chorizo sausage, removed from it's casing
• 4-5 md

  red skin potatoes, quartered (about 3/4 pound total)
• 1 lg

  white onion, sliced 1/4–inch thick
• 1 clove

  garlic, minced
• 1 can

  diced tomatoes(28 ounce), in juice (preferably fire-roasted)
• 2-3 sm

  canned chipotle chiles, en adobo, finely chopped
• 4 tsp

  chipotle canning sauce
• 1 Tbsp

  worcestershire sauce
• 1/2 tsp

  dried oregano, preferably mexican
• salt
• 1/2 c

  crumbled mexican queso fresco or other fresh cheese like salted pressed farmers cheese
• 1 md

  ripe avocado, pitted, flesh scooped from the skin and diced
• warm corn tortillas