Pork tostada anyone???

Braised pork tostadas

Here is another great opportunity you use the braising method I discussed in an earlier post. The best thing about using the technique is that once the prep is done it frees you to leave the kitchen and take care of the house, or in my case take Ellie and the pups for a walk.

Let's get the prep done.

Ingredients:

Pork:

• 6 boneless pork chops
• 1 onion
• 1/2 can of ancho chilies in adobo sauce
• 1 can crushed tomatoes
• Light beer (todays choice PBR)
• 2 cups chicken stock
• Salt, pepper, chili powder, cumin
• Corn tortillas
• Sour cream
• Cheese
• Ice-burg lettuce
• Roma tomatoes

Sides

• 1 1/2 cup long grain rice
• 1 can red beans
• 1 green pepper
• 1 onion

Getting started:

Leave the fat on keeps moisture in the pork

Cube the pork just larger then bite-size pieces. Use half the can of ancho chilies (the whole can for those who like it extra spicy). Rough chop the chiles and toss in a bowl to coat the pork. Allow pork at least 20 minutes to marinate.

Large-dice onions while heating pan. Now would also be a good time to preheat oven to 325. Once pan is hot, add oil, allow to heat, and pork sear on all sides. Add onions.

Everything is starting to look really good!

Once your onions have started sweating (looking more translucent), you can add the crushed tomatoes. Mix well and add a tbl spoon of cumin and tbl spoon of chili powder.

Add tomatoes and beer on high heat. Reduce the beer by half.

Once the beer has reduced you can add the chicken stock. Cover pot (lid or foil, both work fine) and place in oven for 2 1/2 hours. This is when I always try and get the kitchen cleaned; there is nothing worse then enjoying a great dinner but knowing the mess that is waiting for you in the kitchen. Plus by this point I am most likely already holding Ellie and the dogs are staring at the front door hoping a walk is in the near future. So once again, braising equals more time not spent in the kitchen.

 With two bowls, one perforated, pour everything out of pan. some of the pork may have fallen apart on its own. If not, no big deal: using two forks, pull in opposite directions to shred pork.

Pour the strained liquid back in to braising pan and reduce on medium heat. Once reduced by 1/3, add pork back and check seasoning and turn heat down to low. Remember that when you reduce a sauce your are intensifying it as well, sweet might get sweeter and salty will definitely get saltier. 

For your rice, its a 2:1 ratio of water to rice. Bring water to a boil, I like to add a tbl spoon of butter, add salt and rice, give one quick stir and cover. Reduce heat to low and simmer for 20 minutes.

Small-dice onion and pepper and saute until translucent, season, and add red beans. Rinse beans first!!!

Call everyone in for dinner! This one is hands-on for everyone, like tacos, so you get to build your own.