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1
3 - 3 1/2 pound boneless pork shoulder roast
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1
15 ounce can tomato sauce
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1/2
cup chicken broth
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2
tablespoons finely chopped canned chipotle peppers in adobo sauce
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6
cloves garlic, minced (1 tablespoon)
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1/2
teaspoon salt
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1/2
teaspoon ground cumin
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1/2
teaspoon ground coriander
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1/4
teaspoon ground black pepper
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1
cup canned refried beans
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8
corn tostada shells
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1
cup packaged mixed salad greens
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1
cup chopped tomato (2 medium)
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1
avocado, halved, seeded, peeled, and thinly sliced
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1
cup queso fresco cheese, crumbled (4 ounces)
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1/2
cup dairy sour cream
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.
- Storage *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.)
- Variation Chipotle Pork Tamale Casserole:Preheat oven to 375 degrees . In a 2-quart square baking dish, arrange 16-ounce tube refrigerated cooked polenta, sliced 1/2 inch thick, overlapping as necessary. Top with reserved pork. Remove layer of fat from sauce. Spoon 1/2 cup of the sauce over pork. Bake, covered, for 30 minutes. Top with 1 cup shredded cheddar cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Meanwhile, heat remaining sauce. Sprinkle 1/2 cup chopped tomato and 1/4 cup sliced green onion over casserole. Serve with warm sauce. Makes 4 servings.
- Note Nutrition Facts per serving of Chipotle Pork Tamale Casserole: 488 cal., 21 g total fat (10 g sat. fat), 143 mg chol., 1215 mg sodium, 27 g carb., 4 g dietary fiber, 44 g protein.
- Servings Per Recipe 4,
- Calories 680,
- Protein (gm) 48,
- Carbohydrate (gm) 40,
- Fat, total (gm) 36,
- Cholesterol (mg) 144,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 15,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 8,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 988,
- Potassium (mg) 1231,
- Calcium (DV %) 293,
- Iron (DV %) 5,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 6,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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