Tostones with Carnitas

• Meat

  • 1 cup Pork, rinds
  • 1 lb Pork loin

• Produce

  • 1/4 cup Cilantro, leaves
  • 3 Garlic cloves or 1 big garlic clove
  • 2 Limes cut in quarters
  • 4 Plantains cut in quarters, green
  • 1 Serrano pepper cut in, rounds

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 2 tbsp Tabasco jalapeno green sauce
  • 1 2 cup cup Tomatillo sauce combined with

• Baking & Spices

  • 2 tsp Black pepper

• Oils & Vinegars

  • 2 tbsp Frying oil
  • 1 Teaspooon of olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

Found on adrianasbestrecipes.com

Description

Directions

• Cut the pork loin in four segments and fry with olive oil. Season with chopped garlic, cumin, black pepper, oregano, the TABASCO® Jalapeño Green Sauce, and the chicken stock. Close the pressure cooker and cook for 50 minutes. When the carnitas are ready shred the meat and set aside.
• Combine the tomatillo sauce with the TABASCO® Jalapeño Green Sauce on a mixing bowl and set aside.
• Cut the green plantains in 3 - 4 segments depending on the size of the plantain. And remove the skin.
• In a frying pan add the oil and when hot fry slightly the plantain segments on it. Take out and with the help of a tostonera smash the cooked plantain to form a flat toston. Fry again and when crispy take out and place on a paper towel to remove the excess fat. Repeat this process until you finish with all the pieces.
• Place the warm tostones on a plate and layer with shredded carnitas, the green tomatillo sauce, cilantro leaves, the serrano slices, and pork rinds. Add limes and enjoy.