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. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
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. Makes 4 servings and reserves.
To store reserves: 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.)
Servings Per Recipe 4 servings + reserves
Total Fat (g)36,
Saturated Fat (g)12,
Monounsaturated Fat (g)15,
Polyunsaturated Fat (g)5,
Total Sugar (g)3,
Vitamin C (DV%)25,
Lean Meat (d.e.)5.5,
Percent Daily Values are based on a 2,000 calorie diet