In a large Dutch oven, combine pork chunks, marjoram, thyme, paprika, bay leaves and Kosher salt. Cover with 4 cups of water. Ingredients will only be partially covered. Keep on a very low simmer until the meat is tender, approximately 45 minutes.
Using a slotted spoon, transfer the pork to a paper towel lined plate to allow to cool. Discard all but 1 cup simmering water. Skim fat from reserved liquid.
In the same Dutch oven, heat vegetable oil over medium-high heat. Add onion, garlic and potatoes, stirring until vegetables start to soften, approximately 10 minutes.
Ladle into a small soup bowl and place on a large dinner plate with 3-4 flatbreads, a couple slices of avocado and thinly sliced red onion. Dip flatbreads into the stew and top with additions. Enjoy your Middle Eastern Pork Stew!
Add chorizo and cook for an additional 5 minutes, breaking apart as it cooks. Stir in tomatoes, chipotle peppers and abodo sauce. Add 1 cup of reserved pork broth and pork. Simmer for 10 minutes.
Stir in sugar and salt right before serving.
Serve topped with red onion slices, avocado and pita bread on the side.
If you've tried this recipe, come back and let us know how it was!
If you can't find chorizo, you can substitute spicy or sweet Italian sausage.