Adobo Pork Tostadas

Adobo Pork Tostadas
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2 users rated this recipe an average rating of 3.0
Yields:
4 servings + reserves
Prep:
30 mins
Cook:
5 hrs to 6 hrs (high)or 10 to 12 hours (low)
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Adobo Pork Tostadas

Ingredients
1
3 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. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
  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. Makes 4 servings and reserves.

From the Test Kitchen

To store reserves:

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.)

Nutrition Facts

(Adobo Pork Tostadas)
    Per serving:
  • 680 kcal cal.,
  • 36 g fat
  • (12 g sat. fat,
  • 5 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 144 mg chol.,
  • 988 mg sodium,
  • 40 g carb.,
  • 8 g fiber,
  • 3 g sugar,
  • 48 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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