Ingredients
| 3 | pounds HORMEL® boneless pork shoulder or butt roast, cut into large chunks |
| 3 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | tablespoon Mexican oregano |
| 1 | pound dry pinto beans, rinsed |
| 2 | cloves garlic, minced |
| 1 | (4.25-ounce) can diced green chilies |
| 1 | (16-ounce) jar HERDEZ® Salsa Verde |
| 2 | cups chicken broth |
| 12 | tostada shells |
| Toppings: Shredded lettuce, queso fresco, chopped onion, chopped fresh jalapeño, chopped fresh cilantro, HERDEZ® Salsa Verde and HERDEZ® Salsa Casera for serving |
Directions
Place pork in a slow cooker.
Sprinkle with chili powder, cumin, oregano, beans, garlic, canned chilies, salsa verde, and chicken broth.
Cover; cook on HIGH setting 6 to 8 hours or until meat and beans are tender.
Serve pork mixture on tostada shells; top with suggested toppings.
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