Shredded Pork Tinga Tostadas with Yoghurt Sauce


2 tablespoons olive oil
1 pound boneless pork shoulder or butt, cut into 1-inch pieces
1 medium yellow onion, chopped
12 ounces chorizo, cut into chunks
2 tablespoons garlic, minced
1 (28-ounce) can diced tomato with chipotle peppers
3 tablespoons lime juice
1 teaspoon dried thyme
1 teaspoon oregano
1 ½ teaspoon salt
½ teaspoon black pepper
FAGE Total yoghurt (0%, 2% or 5%), as topping


Topping suggestions:

Lettuce, thinly sliced
Avocado, diced
Jalapeno, sliced
Limes, cut into wedges

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add pork to the pan and brown on all sides.
  2. Add onion, and chorizo to the pan and cook for 4 minutes. Add garlic, tomato, lime juice, thyme, oregano, salt, and pepper to the pan and bring to a boil.
  3. Cover the pot with the lid and lower to medium-low heat and cook for 2-2 ½ hours or until the pork shreds easily.
  4. Remove from heat and shred pork using 2 forks. Place meat back into the sauce.
  5. Top tostadas with pork mixture, FAGE Total yoghurt, lettuce, avocado, and jalapeno. Serve with lime wedges.