1
In a large pot with a lid, combine the pork, marjoram, thyme, bay leaf, ½ teaspoon salt, and enough water to cover the meat. Bring to a boil, then reduce to a simmer and cook for 1-2 hours, until the meat is very tender.
2
Place a steamer basket in a large saucepan with 1 inch of water. Add the potatoes, cover, and steam over medium-high heat until fork-tender, about 10-15 minutes. Drain.
3
In a separate saucepan, heat the oil on high until one line of smoke appears.
4
Add the chorizo and cook until lightly browned and fragrant.
5
Add the garlic and onions and cook until fragrant.
6
Add the puréed tomatoes and chipotle, chickpeas, salt, sugar, braised pork, braising liquid and steamed potatoes.
7
Bring to a simmer and cook for 30 minutes, or until desired flavor is achieved.
8
Combine the crema ingredients in a bowl.
9
To serve, divide the stew between bowls. Top with diced onions, marjoram and lime cotija crema. Serve with tortillas on the side.