| 1 |
Quater one of the onions. |
| 2 |
Bring 3 quarts of water to a boil and add the pork and the quartered onion. Simmer over low heat for one hour, or until no pink shows when cut into. Remove the meat from the pan and let cool. When the pork is cool enough to handle, shred it with forks, scraping with the grain. |
| 3 |
Heat the broiler. Slice the tomatoes in half and broil until the skins are nearly black. Place the broiled tomatoes in a bag and let set for 15 minutes to let the smokey flavor absorb into the fruits. |
| 4 |
Peel the tomatoes, and chop them. Set aside. |
| 5 |
Chop the remaining onions. Seed and dice the chilis. |
| 6 |
Saute the chorizo for 5 minutes. Add the chopped onions, garlic, parsley, salt and pepper. Stir and cook for 5 minutes. Add the shredded pork, the tomatoes chipolte chilis and their sauce. Simmer uncovered for 10 minutes. |
| 7 |
Slice the avocados. |
| 8 |
Serve, buffet style. Pork, tortillas, cheese and avocados. |
