Ingredients

The following ingredients have 14 Servings
  • 1 pound of pork loin (cut in chunks)
  • 1 teaspooon of olive oil
  • 3 garlic cloves (or 1 big garlic clove)
  • 1 tablespoon of cumin
  • 2 teaspoons of black pepper
  • 2 tablespoons of TABASCO® Jalapeño Green Sauce
  • 1/2 cup of chicken stock
  • 4 green plantains (cut in quarters)
  • 2 tablespoons of frying oil
  • 1 cup of pork rinds
  • 1 serrano pepper ( cut in rounds)
  • 1/4 cup of cilantro leaves
  • 1/2 cup cup of tomatillo sauce (combined with 2 tablespoons of TABASCO® Jalapeño Green Sauce)
  • 2 limes cut in quarters

Instruction

  • 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.