Recipe courtesy of the National Pork Board.
4 cups shredded, cooked pork loin*
1 tablespoon Mexican seasoning (blend of cumin, cayenne and garlic powder)
1 tablespoon vegetable oil
2 cups refried black or red beans
1/2 cup thinly sliced red onions
1/2 cup thinly sliced radishes
4 cups shredded lettuce
2 tablespoons crumbled queso fresco cheese
2 tablespoons finely chopped cilantro
4 limes, cut into wedges
Hot sauce if desired
- Stir together cooked pork and Mexican seasoning.
- Heat oil in large skillet over medium-high heat. Add pork to skillet and sauté for about 2 minutes to brown.
- Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork.
- Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro.
- Serve with lime wedges and hot sauce, if desired.
Makes 8 servings.
*Cook about 2 pounds pork loin (2-inch) chunks in boiling water for 1 1/2 hours or until tender and easy to shred when cooled.
Nutritional Information Per Serving (1/8 of recipe): Calories: 242; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 24g; Fiber: 5g; Protein: 22g; Sodium: 310mg.
Recipe and photograph provided courtesy of National Pork Board.