Sarah's Shredded Pork Tostadas

I will sometimes make a large pork roast for dinner one night and use the remaining shredded pork for these tostadas, making it a fairly easy dinner.

Ingredients
2 1/2 lbs shredded pork roast
For the sauce:
15 ounces tomato sauce or diced tomatoes
1 cup raisins
1 tablespoons chili powder
1 teaspoon cumin, ground
1 small can diced green chilis
1/2 teaspoon garlic powder
1/4 cup cilantro, minced
3 tablespoons lime juice

For the coleslaw topping:
1/4 cup sour cream
1/4 cup plain Greek yogurt
juice of 1 lime
1/4 cup chopped cilantro
1 tsp cumin
3 cups shredded cabbage

Directions on sauce:
Combine all ingredients ingredients in a sauce pan except lime juice. Boil for a few minutes then cool. Add lime juice and blend in a blender until smooth, then pour over shredded pork and stir well.

For coleslaw, mix all the dressing ingredients then combine with cabbage.

Layers of tostada:

Tostada, sour cream, refried beans, pork, coleslaw, then hot sauce if desired.


Comments

Post a Comment

Popular posts from this blog

Matt and Jac's Chili

1 lb. ground hamburger or ground turkey 1 medium onion, chopped 1 medium green pepper, chopped 2 cans of creamed corn 2 cans of kidney beans (drained) 2 cans of diced tomatoes 2 cans of Hormel chili (or any brand of chili you prefer) 1 can of black olives (slice them in half) Sauté onion and green pepper together and then put into large pot. Cook the hamburger (or turkey burger) and add into pot. Then add all the cans. Simmer for half hour, stirring often. Or you could just heat the ingredients together until they are warm because it is just as delicious.
Read more

One Hour Rolls

INGREDIENTS: 1 cup Milk (I used almond milk) 2 tablespoons melted butter 1/2 cup water 2 tablespoons honey 1 tablespoon active-dry yeast 3.5 to 4 cups all-purpose flour 1 teaspoon salt extra melted butter, for brushing on top DIRECTIONS: Prep your oven and baking dish.   Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside. Warm the liquid ingredients.   In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body t...
Read more

Emily's Cheesy Ham and Potato Soup

Image
Ingredients 3 1/2 cups potatoes , peeled & diced 1/3 cup celery , diced 1/3 cup onion , finely chopped 1 cup chopped carrot 1-2 cups ham , diced and cooked 3 1/4 cups water or chicken broth 2 T chicken bouillon granules (omit if using chicken broth) salt (to taste) 1 tsp pepper 1 stick butter 1/2 cup flour 2 1/2 cups milk 2 cups shredded cheese Directions Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. (If you want a thinner soup, reduce butter and flower to 1/4 c. each Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stoc...
Read more