Pueblana Tinga

Yield:	6 Servings
Categories:	Meats

		Stephen Ceideburg
5	lg	Ripe tomatoes (2 1/2 pounds)
3		Garlic cloves, each cut into thirds
2		Chipotle chiles abobado (see note)
2	ts	Olive oil
2	md	Onions
1/2	lb	Very lean bulk Mexican chorizo sausage
2	tb	Apple cider vinegar
2	tb	Brown sugar
1/2	ts	Salt
2	ts	Adobo juice from can of chipotles
1/2		Cinnamon stick
1/4	ts	Ground cloves
		Shredded roast pork or chicken (see recipes)
1		Ripe avocado, thinly sliced, for garnish
1		Red onion, sliced into rings, for garnish