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1
In a saucepan barely cover the pork with water, add the salt, and bring to a boil. Reduce heat to a simmer and cook pork until it is tender but not mushy, about 40 minutes.
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2
Let the pork cool briefly, then drain, reserving the broth. Shred the meat.
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3
Skin the chorizo links if necessary, crumble meat into a medium saute pan, and cook over low heat until the fat has rendered out.
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4
With a slotted spoon, remove the chorizo from the pan. Reserve.
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5
Pour off all but 2 T. fat from the pan. Add the tomatoes and onion to the pan and fry over a fairly high heat for 5- 10 minutes, 'stirring often, until the mixture is fairly dry. Add the reserved pork and chorizo, thyme, oregano, bay leaf, chiles and their ~auce, and 1/3-1/2 c. of the reserved pork broth. Adjust the seasoning and let the mixture cook and blend for about 10 minutes, stirring often. It should be moist but not too liquidy.
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6
Serve warm as a topping for tostadas, garnishing with the avocado and lettuce.
