BF&F – Best Friends and Foodies

Hispanic

Carnitas Tostada – Bumpkin

I had some loin chops out thawing on Tuesday.  I was under the weather that day and went to bed early.  Hubby brought home pizza.  The plan was to cook them the next evening.  However, when I realized that was Ash Wednesday, being Catholic, I couldn’t eat meat.   So, the next day I had to cook them up.  Thursdays are Girl Scout days so I always run to the crock pot.  I went in search of a crock pot pork/boneless chop recipe but decided to modify this carnitas recipe instead.  Mexican is always a good idea. 

I had some pre-made tostadas in the house.  I don’t typically buy these because I like to fry my own shells, for tostadas and tacos, but I bought these on a whim last week and they are actually pretty good.  Sometimes being in a place with a large hispanic population is good for my kitchen stash!  I have to admit I have much more access to hispanic items than to other ethnicities such as Indian, most Asian, etc.  Another reason Mexican food is always a good idea.

I put black beans, lettuce, cheese, quick guacamole (I had an avocado about to go, so I added some fresh lemon juice and some jarred salsa) and tomato on the tostada with my carnitas.  I served this with rice, which was cooked with garlic, diced onion and diced red bellpepper.  YUM!

Carnitas

Modified from food.com

Ingredients

  • 1 – 2 lbs (about 6 chops)  pork loin/loin chops
  • 2 cups chicken broth
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons cumin
  • 1 tablespoon chipotle powder
  • 1/4 fresh cilantro, chopped
  • ½ teaspoon ground black pepper
  • juice of small orange and small lemon
  • ¼ teaspoon salt (to taste)

 Let’s Make It!

  1. Throw everything in crock pot
  2. Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
  3. Shred meat and serve on tostada, in tacos, burritos, salad.
  4. YUM!
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