Adobo Pork Tostadas
By: Patricia Stagich
Published: Saturday, August 20, 2011 - 9:29am

Ingredients




1 3-lb. boneless pork shoulder roast
1 10-oz. can tomatoes with green chilies
1 cup chicken broth
1 Tbsp. finely chopped chipotle peppers in adobo sauce
6 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cumin seeds
1/2 tsp. ground coriander
1/4 tsp. ground black pepper
1 cup refried beans
8 corn tostada shells or corn tortillas
1 cup salad greens
1 cup chopped tomato
1 avocado, thinly sliced
1 cup Queso Fresco cheese, crumbled (optional)
1/2 cup sour cream

Preparation

1 Trim fat from pork; cut pork into chunks.  Place pork in 4 or 5 qt. slow cooker.  In a medium bowl, stir together tomatoes, broth, chipotle peppers, garlic, salt, cumin, cumin seeds, coriander and black pepper;  pour over pork in cooker. 2 Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5 to 6 hours. 3 Remove pork from cooker.  Using two forks, shred pork. 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. 5 Pressure Cooker:  Combine all ingredients as above, and cook at 15 lbs. pressure for 35-40 minutes.

About

Make in the slow-cooker if you plan ahead, last minute craving - pressure cooker.  Both ways are delicious!