• 2 Ratings


Ancho Pork and Black Bean Tostadas

Pineapple- Habanero Salsa


Ancho Pork and Black Bean Tostadas

  • Coat slow cooker bowl with nonstick cooking spray. Season pork with salt and pepper. Place in slow cooker. Sprinkle with ancho chile powder, cumin, oregano and cinnamon.

  • Place onion, garlic and tomatoes around pork. Pour broth down sides of bowl.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

  • Remove pork to a cutting board and shred with 2 forks. Return to slow cooker; stir in beans and heat through.

  • Heat oil in a skillet to 375°. Cook tortillas in batches 1 minute per side or until crisp. Place on a paper-towel-lined baking sheet.

  • Top each tortilla with 1/2 cup of the pork, some shredded lettuce and Pineapple Habanero Salsa.

Pineapple- Habanero Salsa

  • Combine 2 1/2 cups diced fresh pineapple, 1/4 cup finely chopped sweet pepper, 1 habanero pepper, seeded and chopped, 2 tbsp chopped cilantro, and 1 tbsp each lime and olive oil. Season with 1/8 tsp salt.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

255 calories; 16 g total fat; 24 mg cholesterol; 312 mg sodium. 20 g carbohydrates; 11 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0