Easy Chile Pork Verde Tostadas



Is that an appropriate greeting for this situation?  I think so…

Sorry for the three week hiatus.  College is crazy busy, isn’t it?!  Or maybe just adult life in general.

But lucky for me, I’ve had the opportunity lately to find, quick, healthy, and easy meals for those crazy busy nights.  (Which I have had plenty of lately).

Brandon was not so sure about these tostadas at first.  And who can blame him?  Chile verde is not the prettiest.

But I fought for my right to cook, and he eventually gave in and tried them.

And when we went to Qdoba the other day, he asked for salsa verde on his tacos.  (And he doesn’t even like salsa).  So BAM.  Sara/Salsa-1, Brandon-0.

Okay, I’ll give him one point for being brave and ordering salsa on his tacos.  (Sara/Salsa-2, Brandon-1).

These are delicious and super easy!  And the salsa verde is freezable so that makes it extra easy!

Here ya go…

Chile Verde Ingredients:

1 lb. boneless pork chops, cut in 1 in. cubes

Drizzle olive oil

2 cloves garlic

1/2 onion, chopped

16 oz. salsa verde

1 7 oz. can diced green chiles

1 can chicken broth (may need more)

1/4 bunch cilantro, chopped

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried oregano

1/4 tsp. red pepper flakes

1/4 tsp. cumin

Salt and Pepper, to taste

Tostada Ingredients:

About 8 corn tortillas (or 2 per person)

Olive oil

Sea salt

Reduced fat Mexican cheese

Shredded lettuce, onions, jalepenos, cilantro, or whatever else you want on your tostadas!


Season pork with salt and pepper.

In a large pot, heat oil.  Add pork, onion, and garlic.  Cook until onions are soft an pork is browned.


Add the rest of the ingredients.  If it is too thick, add more chicken broth or water.  I used water and it still tasted great!

Oh, and sorry for the blurry photo.  I guess I was just in “chile verde smell” bliss.

Let the chile verde simmer for about 1-2 hours.

Meanwhile, preheat oven to 350* F.

Line tortillas on a cookie sheet.  Brush olive oil on both sides of the tortillas.  Bake for about 6-8 minutes or until they are crispy.


Serve chile verde over the tortillas.  Top with your choice of toppings!  I kept mine simple with lettuce, cheese, and cilantro.

I also served them with pinto beans and cheese.  Super yum!



  • Vegetarian: Replace pork with potatoes or other veggies.  Replace chicken broth with veggie broth.
  • Vegan:  Replace pork with potatoes or veggies.  Replace chicken broth with veggie broth.  Use your favorite cheese replacement.
  • Gluten Free:  Recipe is gluten free!
  • Paleo: Replace corn tortillas with your favorite lettuce leaf.  Or leave it out and enjoy it as soup!

Now go make these.  You know you want to.



Chocolate Chip Waffles

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The other night Brandon and I were too lazy to make real dinner so we made waffles.

Actually, I made the waffles but he provided the waffle iron.

And Brandon also suggested that we add chocolate chips so that happened.

And then he recommended that we add chocolate sauce.  So we did that too.

And if I had remembered to buy whipped cream, that also would have been a thing.  But I forgot so we just had our chocolate chip waffles drizzled with chocolate sauce the healthy way pfffffffthahahaha.

And they were super delicious and soft and they will be making a reappearance in my kitchen.  But maybe for breakfast next time…

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Chocolate Chip Waffles

1 c. flour

2 tsp. baking powder

2 Tbs. sugar

1/4 tsp. salt

1 egg

3/4 c. milk + more if the batter is thick (mine was)

1/4 c. butter, melted

1 1/2 tsp. vanilla

Chocolate chips

In a mixing bowl, combine flour, baking powder, sugar, and salt.  Whisk in egg, milk, melted butter, and vanilla.

Spray a heated waffle iron with non stick cooking spray.  Spoon batter in iron and sprinkle with chocolate chips.  Cook according to the waffle iron’s directions.

Enjoy hot!

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Drizzle with chocolate and chocolate chips.  You probably won’t be able to eat a whole one because they’re sooo rich.  But you can accept that challenge should you wish to.

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Milk required.  Chocolate milk recommended.



  • Vegetarian: Recipe is vegetarian
  • Vegan:  Replace milk with almond or soy.  Replace egg with applesauce or your favorite vegan sub.
  • Gluten Free:  Use your favorite gluten free flour blend (I like rice) and add 1/2 tsp. xanthan gum