Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Remove the pit, then scoop the flesh from each half into a large bowl. Add the Tomatillo Salsa and coarsely mash the avocados and salsa together with an old-fashioned potato masher, large fork or back of a large spoon.
Scoop the chopped onion into a strainer, rinse under cold running water, shake off the excess and add to the bowl along with the cilantro. Stir everything to combine, taste and season with salt, usually about 1 teaspoon. If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.
To serve, chop the chicharrón into ¼-inch pieces (as a variation I sometimes “shave” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole. Sprinkle with the cheese, then drizzle with the hot sauce.