Recipe of the Day

mexican pulled pork (tinga poblana)
3 medium or 2 large russet potatoes to equal about a pound, peeled and diced 1 (2 to 3-pound) pork loin 1/2 yellow onion, whole, plus 1 onion, chopped 2 garlic cloves, smashed 2 bay leaves 12 ounces raw chorizo, casing removed and crumbled 1 (28-ounce) can diced tomatoes 2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat) 2 tablespoons apple cider vinegar 1 teaspoon dried thyme 1/2 teaspoon dried marjoram Salt For serving: 16 corn or flour tortillas Lime wedges 1 avocado, halved, pitted, peeled and sliced 1 cup fresh cilantro leaves