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Spicy Adobo Pork Tostadas

Makes: 4 servings Yield: 4 servings + reserves
Prep 30 mins Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
Spicy Adobo Pork Tostadas
Ingredients
  • 1 3 - 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.

From the Test Kitchen*
  • 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.)
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.
  • 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.
Nutrition Facts (Spicy Adobo Pork Tostadas)
  • 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 (g) 81,
  • Cobalamin (Vit. B12) (g) 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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