Pork Tinga Tostadas

Ingredients

Quantities are for 4 servings.

• 2 lb Boneless pork shoulder, cubed
• 1 each Yellow onion
• 3 cloves Garlic
• 1 small can Chipotle peppers in adobo, canned
• 1 can (14.5 oz) Crushed tomatoes, canned
• 1 tsp Dried oregano
• 1 cup Chicken broth
• 8 each Tostada shells
• 1 can (16 oz) Refried beans, canned
• 4 oz Queso fresco, crumbled
• 2 cups Shredded lettuce
• 8 oz Sour cream

Instructions

1. Season the pork shoulder cubes with salt and pepper. Heat a large pot or Dutch oven over medium-high heat and brown the pork on all sides, about 6-8 minutes. Add the diced onion and cook 3-4 minutes more.
2. Add the minced garlic, 1-2 minced chipotle peppers (to taste — they're spicy), a spoonful of the adobo sauce, crushed tomatoes, oregano, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer 30-35 minutes, until the pork is very tender and reaches well above 145°F internally.
3. Uncover and use two forks to shred the pork directly in the pot. Simmer uncovered 5 minutes more to thicken the sauce slightly, stirring to coat the shredded pork.
4. Warm the refried beans in a small saucepan over low heat, stirring occasionally.
5. Spread each tostada shell with a layer of warm refried beans, then top with the shredded pork tinga.
6. Finish with shredded lettuce, crumbled queso fresco, and a drizzle of sour cream.