- 2 pounds boneless pork butt (shoulder) roast, cut into 1 inch cubes
- 2 yellow onions, quartered
- 3 large garlic cloves, skins removed and smashed
- 5 sprigs fresh thyme
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 2 (8 ounce) cans tomato sauce
- 1 Tablespoon ground chipotle chile powder
- 1 teaspoon salt
- Corn Tostadas
- Queso Blanco
- Fresh cilantro
- Sour cream
- Bring the pork, quartered onions, smashed garlic, thyme sprigs and 6 cups water to a boil in a large saucepan over medium-high heat. Skim off any fat foam that rises to the surface. Reduce heat to medium-low and simmer for 90 minutes. Drain pork, reserving 1 cup of cooking liquid. Discard the onion, garlic and thyme. Let pork cool on a baking sheet. Once cool enough to handle, finely chop pork into ¼ inch pieces.
- Heat oil in a nonstick skillet over medium-high heat until shimmering. Add chopped pork, oregano and salt and cook, stirring often, until pork is well browned and crisp.
- Stir in tomato sauce and chipotle powder and mix well. Add reserved cooking liquid and simmer until liquid has evaporated, about 5 minutes.
- Spoon small amount of chopped pork onto center of each tostada and serve. Add cheese, cilantro and sour cream separately.