Ancho Pork & Black Bean Tostadas with Pineapple Habanero Salsa

Source: Family Circle Magazine

Ingredients

  • 3-1/2 lb. boneless pork shoulder or butt roast
  • 1 t. salt
  • ½ t. course black pepper
  • 2 t. ancho chile powder
  • 1 t. ground cumin
  • 1 t. oregano
  • ¼ t. cinnamon
  • 15 oz. can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 8 plum or roma tomatoes, seeded and chopped
  • 1 c. chicken broth
  • 10 corn tortillas
  • canola oil for tortillas
  • 3 c. shredded lettuce

Pineapple Habanero Salsa

  • 2-1/2 c. fresh pineapple, diced small
  • ¼ c. red pepper, finely chopped
  • 1 habanero pepper, seeded and finely chopped
  • 2 Tbls. chopped fresh cilantro
  • 1 Tbls. fresh lime juice
  • 1 Tbls. olive oil
  • 1/8 t. salt

Instructions

Salsa: Combine all ingredients and refrigerate until ready to serve.

Coat crockpot/slow cooker bowl with nonstick cooking spray.

Season pork with salt and pepper. Place in crockpot/slow cooker. Sprinkle with ancho chille 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 cutting board or large bowl and shred with 2 forks. Remove liquid from bowl and use a fat separator to skim fat. Add pork back into the bowl; add meat juices back in as desired. Stir in beans and heat through.

Lay tortillas on baking sheets. Lightly brush both sides with canola oil. Bake in oven at 400 degrees for about 8-10 minutes, until crispy. Remove to wire racks.

To assemble and serve, top each tortilla with ½ cup of the pork, some shredded lettuce and pineapple habanero salsa.