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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.

MIO Products in Green Chile Pork Tostadas

Scissortail Farms Cilantro – Scissortail Farms provides fresh Oklahoma produce that is the perfect addition to this easy Mexican recipe. Scissortail Farms Cilantro is fresh, organic, and tasty! Your green chile pork tostadas will be a hit at the dinner table.

Shawnee Mills All Purpose Flour – Shawnee Mills flour is milled from the finest Oklahoma wheat and is a staple in every Okie’s kitchen. Proudly produced in Oklahoma for years, Shawnee Mills provides Oklahoma with exceptional quality for all of their products.

The Spice Girl Kitchen Mexican Seasoning – The Spice Girl Kitchen has a whole line of unique and flavorful spices perfect for any Oklahoma recipe. The Mexican Seasoning is salt and sugar-free and adds a burst of flavor that is great for any Mexican dish, including these tostadas.

Sixth Day Snacks Salsa Verde – Sixth Day Snacks is a family-owned and operated business in Broken Arrow that provides Oklahomans with delicious and healthy snacks. Their mild salsa verde is the perfect salsa for the green chile pork tostadas.

Jumpin’ Jacks Candied Jalapeños – Deep Fork Foods’ Jumpin’ Jack’s candied jalepeños are a unique blend of spicy and sweet flavors that have won multiple awards. The distinct flavor makes them the perfect jalepeños for every dish.

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Ingredients

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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

  1. 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. 
  2. 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.
  3. 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.
  4. Place pork in slow cooker. Add roasted vegetable puree and jar of salsa verde. Cover and cook on low for 9 hours. 
  5. 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.
  6. To assemble, place pork on a tortilla, adding lime, avocado, cilantro, jalapenos and a drizzle of ranch dressing. Serve with Cowboy Queso.

 

Find it online: https://www.miocoalition.com/recipes/green-chile-pork-tostadas/