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