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1
Make the salsa: Heat a large cast-iron skillet over high heat.
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2
Add the tomatoes, jalapeno and garlic and cook, turning, until charred, 8 to 10 minutes.
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3
Transfer to a large bowl.
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4
Add the onion to the skillet and cook, turning, until charred, 5 minutes.
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5
Add to the bowl, cover with plastic wrap and let cool.
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6
Meanwhile, warm the pulled pork in a saucepan or the microwave.
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7
Pour off the excess liquid, then set the pork aside to cool.
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8
Squeeze the tomatoes to remove the excess liquid; transfer to a food processor.
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9
Stem and peel the jalapeno; remove the seeds for less heat.
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10
Add the jalapeno to the food processor.
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11
Peel the garlic cloves and add to the food processor along with the onion, cilantro leaves, chipotle and adobo sauce; puree.
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12
Set aside.
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13
Mash the avocados with the juice of 1/2 lime in a bowl with a fork; season with salt.
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14
To assemble, spread the refried beans in a 2-quart glass bowl or trifle dish.
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15
Spread the pulled pork over the beans.
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16
Top with the salsa, then the mashed avocados.
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17
Spread the sour cream over the avocados and sprinkle with the cheese.
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18
Toss the cabbage with the pickled jalapenos, the juice of the remaining 1/2 lime and the chopped cilantro; pile on top of the cheese.
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19
Serve with tortilla chips.
