| 1 T. olive oil |
| 1 lb. lean, boneless pork shoulder, trimmed and cut into 1.5" cubes |
| 4 oz. chorizo sausage, casing removed |
| 3/4 lb. red-skinned potatoes, quartered |
| 1 large white onion, sliced 1/4" thick |
| 1 garlic cloved, minced |
| 28 oz. fire-roasted diced tomatoes, in juice |
| 2-3 canned chipotle chiles en adobo, finely chopped |
| 4 t. chipotle canning sauce |
| 1 T. Worcestershire sauce |
| 1/2 t. dried oregano, preferably Mexican |
| 1/2 c. Mexican queso fresco |
| 1 avocado, diced |
| warm corn tortillas |
Heat oil in a large non-stick skillet. Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes.
Add the meat and its juices, potatoes, onion, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire sauce, oregano, and 1/2 t. salt and stir to a slow cooker, and stir to mix thoroughly. Cook on high for 6 hours.
Gently stir, thin if needed with water, season with salt if needed. Scoop into a large bowl, sprinkle with the fresh cheese and avocado, and serve with warm tortillas.