Crispy Pork Chile Verde Tostada Stack

• 1 lb pork shoulder, cut into chunks
• 1 (15 oz) can green enchilada sauce
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 8 small corn tostadas
• 1 cup shredded monterey jack cheese
• 1/4 cup diced white onion
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup diced pickled jalapeños

Steps

1. 1 Season pork with salt, pepper, cumin, and chili powder. Heat olive oil in a skillet over medium-high heat and sear pork until browned.
2. 2 Add enchilada sauce to skillet, reduce heat to medium, and simmer for 20 minutes until pork is tender.
3. 3 Shred pork with two forks and keep warm.
4. 4 Warm tostadas in a 350°F oven for 5 minutes.
5. 5 Layer each tostada with shredded pork, green sauce, cheese, onions, and cilantro.
6. 6 Serve immediately with lime wedges, sour cream, and pickled jalapeños on the side.

Equipment

• Skillet
• Oven
• Fork

Variations

• Substitute chicken for pork for a lighter option.
• Add roasted corn or diced tomatoes for extra texture.

Substitutions

• Use chicken broth in place of enchilada sauce for a different flavor profile.
• Substitute cheddar cheese if Monterey Jack is unavailable.

Pairings

• Perfect with a cold Mexican lager or a zesty margarita.
• Great alongside Spanish rice or refried beans.

Nutrition

Tips

• For extra crispy tostadas, fry them in a bit of oil until golden brown.
• Add avocado slices for a creamy contrast.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a preheated oven.

Serving Suggestions

• Pair with a fresh mango salsa for a tropical twist.
• Serve with a side of black beans or a simple green salad.

FAQ