Cut your pork into chunks. A pork loin or tenderloin sliced across the grain.
Chop a medium onion, mince the garlic and combine with a can of beef broth, 2 tablespoons chili powder, 1 teaspoon cumin and 1/2 teaspoon thyme in a Dutch oven and add just enough water to cover the pork (about 1/2 cup).
Bring to a boil then cover and place in oven for 90 minutes. This can also be done on the stove top by just decreasing the heat to simmer. Stovetop time would be less. Remove from oven and remove meat. Reserve 1/2 cup of the liquid and discard the rest.
In a large nonstick pan heat 2 teaspoon oil over medium-high heat until shimmering, add the pork and using a wooden spoon break up the pork. Cook until browning (about 8 minutes).
Add an 8 oz can of tomato sauce, the reserved liquid, 1 tablespoon chili powder and 1/2 teaspoon of cumin, 1/2 teaspoon salt and 1/2 teaspoon chipotle powder. Simmer for another 5-10 minutes.
Making the Tostadas
Poke a fork multiple times into a six-inch corn tortilla.
Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium-high heat until shimmering. Place in oil and hold down with a spatula.
Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.
Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.
The spicy rate on this is 4/10. Increase the spices to your taste.Almost any pork will do. I happened to have a spare boneless country style pork rib slab. It really is just the tail end of the pork loin. So pork chops, slices of pork loin or even pork tenderloin are good choices.
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