Ingredients ~
3/4 lb boneless pork loin, cut into 1/2-inch cubes
1-1/2 tablespoons vegetable oil
Juice of 1/2 lime
2 tablespoons yellow onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of allspice
Pinch of cayenne
Freshly ground black pepper
4 6-inch corn tostadas
1 large orange bell pepper, diced
3 scallions, thinly sliced
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, chopped
1 cup refried black beans w/ jalapeño
1/4 cup chopped celery leaves
1 cup colby jack pepper cheese
1/2 cup sour cream

Preparation ~
Marinate the pork: Combine the pork, oil, lime juice, onion and garlic in a bowl. Mix the cumin, cinnamon, salt, allspice, cayenne and a few grinds of black pepper in a small dish. Add to the pork mixture and marinate for 30 minutes at room temperature.

While the pork marinates, prepare the tostada shells as directed on the package. Remove from the oven and set aside.

Make the salsa: In another bowl, combine the diced bell pepper, scallions, jalapeño and cilantro. Season to taste with salt and pepper and set aside.

Cook the pork: Heat a large pan over medium-high heat, add the pork and cook just until done, about 2 minutes. Remove from the pan with a slotted spatula and set aside. Add the refried black beans to the liquid that remains in the pan from the pork, combine well and heat through.

Assemble the tostadas: Spread about 1/4 of the refried black beans on each tortilla and top with a serving of pork and the colby jack cheese. Place the assembled tostadas in the oven for a few minutes to melt the cheese.

Top with bell pepper salsa, celery leaves and a dollop of sour cream dusted with chili powder.

Makes 4 servings