Spicy Adobo Pork Tostadas
Spoon spicy pork over tostada shells for an easy, Mexican-inspired meal. Mix leftover meat with polenta in a filling casserole.
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°. 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.