- 6
- 30 mins
- 30 mins
Ingredients
- 1 pound cooked pulled pork , * warm or room temperature
- 3 or 4 limes
- 2 tablespoons canola oil, or other neutral-flavored oil
- 8 cups shredded cabbage, or 1 10-ounce bag coleslaw mix
- 3/4 cup fresh cilantro, coarsely chopped
- 1/4 red onion, thinly sliced
- Salt
- 1 cup sour cream
- 1/2 chipotle chile from a can of chipotle chile in adobe sauce, seeded and finely minced
- 6 8-inch Tostadas, (flat, crisped corn tortillas)
- 2 tomatoes, diced
- 3 radishes, cut into wedges
Preparation
Step 1
Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside.
In a small bowl, combine the sour cream and chipotle pepper. Season with salt and set aside.
Arrange the tortillas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.
Makes 6 servings
If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. And you can experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper, or diced cucumber.
this was so easy to make and tastes so fresh! A family pleaser that we will add to our rotation. Extra Yummy.
The pork was easy to cook, and the slaw and cream were great accompaniments. Definitely remove fat chunks from pork before shredding, and definitely make sure to use fresh cilantro--it made the dish.
We loved this recipe made it from the ad in Every Day with Rachel Ray magazine. Made the chipotle sauce with a couple of different additions I added lime from 1 juice and one clove of garlic and salt and pepper. The slaw was great as is! Will definitely make this one again
I found this recipe in an ad in the Every Day with Rachel Ray magazine (July/August 2012 pg 24) and the recipe there is a little different then this one. The recipe there listed the instructions on how to season the pork and slow cook it along with the steps to make the Chipotle Cream Sauce. I had problems finding seeded and minced canned Chipotle Peppers in Adobe Sauce so the Chipotle Cream was way to spicy since it would have been a huge chore to seed them while in the sauce. I also had no idea what size of can to buy since it wasn't stated in the recipe. However the pork was phenomenal and very tender and the slaw was yummy! This definitely took some time to make but I am going to make it again for sure.