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Category: Tacos, Tamales & Tostados
Prep Time: Cook Time: Total Time:
1 3- to 3 1/2-pound boneless pork shoulder roast
1 15-ounce can tomato sauce
1/2 cup chicken broth
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 cup canned refried beans
8 corn tostada shells
1 cup packaged mixed salad greens
1 cup chopped tomato (2 medium)
1 avocado, halved, seeded, peeled, and thinly sliced
1 cup queso fresco cheese, crumbled (4 ounces)
1/2 cup dairy sour cream
directions
1. Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store* as directed below. Use with Chipotle Pork Tamale Casserole (see recipe below). Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
Makes 4 servings + reserves.
4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream.
*To store: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)
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Spicy Adobo Pork Tostadas (BHG)
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Category: Tacos, Tamales & Tostados
Prep Time: Cook Time: Total Time:
1 3- to 3 1/2-pound boneless pork shoulder roast
1 15-ounce can tomato sauce
1/2 cup chicken broth
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 cup canned refried beans
8 corn tostada shells
1 cup packaged mixed salad greens
1 cup chopped tomato (2 medium)
1 avocado, halved, seeded, peeled, and thinly sliced
1 cup queso fresco cheese, crumbled (4 ounces)
1/2 cup dairy sour cream
directions
1. Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store* as directed below. Use with Chipotle Pork Tamale Casserole (see recipe below). Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
Makes 4 servings + reserves.
4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream.
*To store: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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