Adobo Pork Tostadas

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  • Makes: 4 servings + reserves
  • Prep: 30 mins
  • Cook: 5 hrs to 6 hrs (high)or 10 to 12 hours (low)

Adobo Pork Tostadas

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.)

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Nutrition Facts (Adobo Pork Tostadas)

  • Per serving:
  • 680 kcal ,
  • 36 g fat
  • (12 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 144 mg chol. ,
  • 988 mg sodium ,
  • 40 g carb. ,
  • 8 g fiber ,
  • 3 g sugar ,
  • 48 g pro.
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