Green Chile Pork Tostadas
Crisp tortillas and smoky-spicy pork combine for these tostadas. The recipe stars with fresh roasted vegetables. Toss those vegetables in a slow cooker with the pork, and let it cook low and slow until dinnertime.
Ingredients
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
1 bunch Scissortail Farms Cilantro, stems removed
3/4 teaspoon kosher salt
2–3 pound pork shoulder, trimmed and cubed
2 tablespoons Shawnee Mills All-Purpose Flour
2 teaspoons The Spice Girl Kitchen Mexican Seasoning
2 tablespoons vegetable oil
1(16-ounce) jar Sixth Day Snacks Salsa Verde
Tostadas:
2 tablespoons vegetable oil
15 (6-inch) flour tortillas
Lime wedges
Avocado slices
Scissortail Farms Cilantro
Jumpin’ Jack’s Candied Jalapenos
Ranch dressing, for drizzling
- Preheat oven to 450 degrees. Start by roasting vegetables: Place peppers, garlic, tomatillos and onion on a baking sheet. Place in oven, and broil 20-25 minutes or until veggies are charred. Keep a close eye on them to make sure they don’t burn.
- Cool vegetables slightly before putting in a blender. Add cilantro and salt. Pulse until you get the texture you desire – somewhere between a rough chop and small dice.
- In a ziplock bag, combine flour and Mexican seasoning. Add pieces of pork to bag, and toss to coat. Add oil to a large skillet, and turn heat to medium-high. When the oil is hot, brown pieces of pork on all sides to brown. You don’t need to cook them all the way through. This step is just to brown the meat. You may need to cook in batches to not overcrowd the pan.
- Place pork in slow cooker. Add roasted vegetable puree and jar of salsa verde. Cover and cook on low for 9 hours.
- To make tostadas: In a large nonstick skillet, heat oil over medium-high heat. Add tortillas, one at a time, cooking 30 seconds per side or until tortillas are golden and crisp. Keep tortillas warm in the oven until ready to serve.
- To assemble, place pork on a tortilla, adding lime, avocado, cilantro, jalapenos and a drizzle of ranch dressing. Serve with Cowboy Queso.