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1
Cook's Note: To get a mixture of chipotle peppers and adobo sauce, puree a whole can in a food processor or blender.
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2
Keep on hand in your refrigerator to use when you need a bit of smoky heat.
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3
Heat the oil in a 10-inch skillet over medium heat and add the onions.
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4
Cook, stirring occasionally, until the onions begin to soften, about 4 minutes.
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5
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
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6
Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes.
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7
Add the chicken broth and bring to a simmer.
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8
Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper.
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9
Add the pork to the skillet with the sauce and return to a simmer.
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10
Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes.
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11
Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
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12
Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes.
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13
Shred the pork with 2 forks, add it back to the skillet and toss well to coat.
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14
Season with additional salt and pepper if needed.
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15
Divide the shredded pork among the tostadas.
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16
Top with lettuce, cheese and the remaining pico de gallo.
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17
Drizzle with crema and top with radish slices.
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18
Serve with lime wedges.
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19
Cook's Note: Make your own tostadas by brushing corn tortillas lightly with oil and broiling 6 inches from the heat source, turning once, until golden brown and crisp, 3 to 4 minutes.
