Dip "7 layers"

Ingredients:

• 2 plum tomatoes
• 1 jalapeno pod
• 2 cloves garlic, unpeeled
• Half a small white onion, sliced ​​into thick rings
• 2 cups prepared pulled pork
• 1/3 cup fresh cilantro leaves + 2 tbsp chopped cilantro
• 1/2 can of chipotle pepper + 1.5 tsp canned adobo sauce
• 2 avocados, diced
• Juice of 1 lime
• 1 can (425 g) refried black beans
• 1 cup sour cream
• 1.5 cups grated cheddar (about 170 g)
• 1.5 cups shredded cabbage or coleslaw mix
• 1 tablespoon chopped pickled jalapeño peppers
• Tortilla chips, for dipping

Preparation:

1. Prepare the salsa:
   
   Heat a large cast-iron skillet over high heat. Add the tomatoes, jalapeño, and garlic and cook, stirring, until charred, 8-10 minutes. Transfer to a large bowl. Add the onion to the skillet and cook, stirring, until charred, 5 minutes. Add to the bowl with the tomatoes, cover with plastic wrap, and let cool.
2. Meanwhile, reheat the pulled pork in a saucepan or microwave. Drain any excess liquid and set the pork aside to cool.
3. Squeeze the tomatoes to remove excess liquid; transfer to a food processor. Peel and skin the jalapeño; remove the seeds to reduce the heat. Add the jalapeño to the food processor. Peel the garlic cloves and add to the food processor along with the onion, cilantro leaves, chipotle peppers, and adobo sauce; pulse until smooth.
4. In a bowl, mash the avocado with the juice of half a lime and season with salt. Place the refried beans in a two-quart glass bowl or shallow dish. Arrange the pork on top of the beans. Top with salsa, then the mashed avocado. Spread sour cream on the avocado and sprinkle with cheese.
5. Toss the cabbage with pickled jalapeño, the juice of the remaining lime half, and chopped cilantro; top with the cheese. Serve with tortilla chips.