Tinga Poblano -- Savory Shredded Pork

Cover the pork cubes with water, add salt, and bring to a boil, then lower the flame and simmer until tender, about 40 minutes.

Let the pork cook off in the broth for a short period, then drain, reserving the broth, and shred the meat fine.

Skin the chorizos, crumble the meat into a frying pan and cook over low heat until the fat has rendered out. Remove the chorizo pieces from the pan and set aside.

Take out all but 2 tablespoons of the fat in the pan. Add the tomatoes and onions to the pan and fry over a fairly high flame for about 5 minutes, stirring the mixture well and scraping the bottom of the pan from time to time.

Add the shredded pork, fried chorizo, thyme, oregano, bay leaf, chilies, liquid or sauce from the chili can, and 1/2 cup of the reserved broth to the tomato sauce (you can freeze any leftover pork broth to use in other dishes). Adjust the seasoning and let the mixture cook and season for about 10 minute, stirring it well from time to time. It should be moist but not too liquid.

Use as a topping for tostadas, garnishing with the avocado and shredded lettuce.