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Ancho Pork and Black Bean Tostadas Recipe

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This recipe for Ancho Pork and Black Bean Tostadas is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lbs boneless pork shoulder or butt
1 tsp salt
1/2 tsp black pepper
2 tsp ancho chile powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cinnamon
1 onion, chopped
4 cloves garlic, chopped
8 plum tomatoes, seeded and chopped
1 cup chicken broth
1 can (15 oz) black beans, drained and rinsed
2 cups vegetable oil
10 corn tortillas
3 cups shredded iceberg lettuce

Pineapple Habanero Salsa
2 1/2 cups pineapple, drained or fresh
1/4 cup sweet pepper
1 habanero pepper, seeded, chopped
2 tbsp cilantro chopped
1 tbsp lime
1 tbsp olive oil
1/4 tsp salt
Directions:
Directions:
Coat slow cooker with nonstick cooking spray. Season pork with salt and pepper. Place in slow cooker. Sprinkle with ancho cille powder, cumin, oregano and cinnamon.

Place onion, garlic and tomatoes around pork. Pour broth down sides of bowl.

Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Remove pork to a cutting board and shred with 2 forks. Return to slow cooker, stir in beans and heat through.

Heal oil in a skillet. Cook tortillas in batches 1 minute per side or until crisp. Place on a paper-towel-lined baking sheet.

op each tortilla with 1/2 cup of pork, shredded lettuce, and Pineapple Habanero Salsa.

Pineapple-Habanero Salsa
Combine all ingredients.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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