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Ingredients
| cured boneless ham: 3.5 lbs |
| tomato sauce: 15 oz |
| chicken broth: 1/2 cup |
| chipotle peppers (chopped): 2 Tbl |
| garlic: 6 cloves |
| salt: 1/2 tsp |
| ground cumin: 1/2 tsp |
| ground coriander: 1/2 tsp |
| black pepper: 1/4 tsp |
| canned refried beans: 1 cup |
| tostada shells: 8 (corn) |
| assorted salad greens: 1 cup (mixed) |
| red tomatoes (chopped): 1 cup |
| avocados: 1 (seeded) |
| mexican cheese - queso asadero (diced): 1 cup |
| sour cream: 1/2 cup |
Spicy Adobo Pork Tostadas
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
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.