https://www.copymethat.com/r/45Hfk7hQN/slow-cooker-salsa-verde-pork-tostadas/
9707909
TWbhLHa
45Hfk7hQN
2024-04-25 13:18:53
Slow Cooker Salsa Verde Pork Tostadas
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"The best part of this recipe is that the tostadas only use up 1 of the slow cooked pork tenderloins, leaving a whole cooked tenderloin for you to enjoy in a completely different meal or to freeze to make these tostadas again. (To freeze, let pork tenderloin cool completely and shred. Place shredded meat in a labeled freezer-safe ziplock bag and store in freezer for a future meal.) We enjoyed these tostadas one night, then enjoyed the shredded pork over brown rice and beans and sauteed vegetables later in the week. Delicious!
"The best part of these tostadas is the toppings! I like to pile mine on – shredded lettuce, avocado, red onion, cilantro and more salsa plus a squeeze of lime. It’s messy and soooo good!"
Yield: 2 TOSTADAS PER SERVING, 6 SERVINGS (USING 1 TENDERLOIN)
"The best part of these tostadas is the toppings! I like to pile mine on – shredded lettuce, avocado, red onion, cilantro and more salsa plus a squeeze of lime. It’s messy and soooo good!"
Yield: 2 TOSTADAS PER SERVING, 6 SERVINGS (USING 1 TENDERLOIN)
Ingredients
- subheading: For the salsa verde pork:
- 2.5 lb pork tenderloin
- pinch coarse salt and fresh ground pepper
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- 1 cup salsa verde
- juice of 1 lime
- subheading: For tostadas:
- 12 corn tortillas
- 1 ½ to 2 cups shredded Mexican blend cheese
- 1 15 oz can black beans, rinsed and drained (I use Bush's Black Beans)
- subheading: For serving:
- shredded lettuce
- cilantro
- diced avocado
- extra salsa verde
- Greek yogurt or sour cream
Steps
Directions at aggieskitchen.com
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