• 2 lbs. Smithfield® Boneless Pork Loin, cut in large chunks,
  • 1/4 cup olive oil,
  • 2 garlic cloves, crushed,
  • 1 yellow onion, sliced,
  • 2 tbsp. dry oregano,
  • 1 tsp. cumin powder,
  • 3 roma tomatoes, cut in large chuncks,
  • 4 pt chicken stock, divided,
  • 6 chipotle chiles in adobo sauce,
  • 1 (28-oz.) can refried beans,
  • 20 tosdata shells,
  • Garnishes: lettuce, red onion, radishes, queso fresco, sour cream,
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Pork Tostadas

MAIN DISH

Pork Tostadas

  1. Heat olive oil in large saucepan over medium-high. Add pork cubes and cook until golden brown on both sides. Remove.
  2. Add garlic, and allow to toast until golden brown, 2 minutes. Add onions and cook until translucent, 2 minutes. Stir in oregano and cumin.
  3. Add tomatoes, and cook until they soften, 3 minutes. Add 1 cup chicken stock and chipotle chiles to pan and mix. Transfer to blender.
  4. Add remaining 7 cups stock and blend until smooth. Transfer back to saucepan and begin simmering. Season with salt to taste.
  5. Add chunks of pork to sauce, and simmer until meat is fully cooked and tender enough to shred, about 20 minutes. Remove and shred meat. Place back in sauce.
  6. Heat refried beans.
  7. To assemble, spread beans on tostada shells, add shredded meat with sauce. Garnish as desired.