Verde Pork Tostada's

Thanks to Leila for sharing this with me. It was so yummy. Maybe even better the next day.

Verde Pork

I used my slow cooker for the pork
1 onion, sliced lengthwise
4 cloves garlic, chopped
1 1/2 lbs pork roast, preferably from a known source
Kosher salt
fresh ground black pepper
2 cups verde salsa or tomatillo salsa, medium heat

Put all ingredients into a slow cooked and cook on high for 6 hours. When pork is cooked, shred with forks, leave warm.

Aduki Beans

1 cup rinsed and sorted dried aduki beans
3 cups water
bay leaf
2 tsp cumin
2 tsp garlic powder
salt, add only at the very end of cooking!

Put beans, water and bay leaf into a dutch oven. Bring to a boil, reduce to a simmer and simmer for 2-3 hours. Add more hot water a 1/2 cup at a time if beans expand over the water level. Make sure beans are always covered with liquid. Beans are ready for spices when they are tender and can easily be smashed with a fork. Finally salt the beans to taste. Take note of you are going to be accompanying them with other salty foods; like cheese.

8 tostada shells

2 cups shredded purple cabbage
4 turnips, halved and sliced
1/2 cup lightly packed chopped cilantro
4 green onions, sliced
~ Combine cabbage, turnips, cilantro and green onions together.

1 cup extra sharp cheddar cheese
1/2 cup sour cream
avocado slices
8 italian tomatoes, chopped
lime wedges

Place a tostada shell on your plate, layer with beans, cheese, verde pork, and cabbage mix. Top with sour cream, avocado's, tomatoes and a squeeze of lime.

~Enjoy!