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- 1 3 - 3 1/2pound 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
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.
- 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.)
- 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.
- 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,
- cal. (kcal) 680,
- Fat, total (g) 36,
- chol. (mg) 144,
- sat. fat (g) 12,
- carb. (g) 40,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 5,
- fiber (g) 8,
- sugar (g) 3,
- pro. (g) 48,
- vit. A (IU) 1701,
- vit. 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 (mg) 293,
- iron (mg) 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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