Creole Pork Tostadas

Recipe by Chef Ally Phillips

INGREDIENTS

1 (23.5 oz.) jar Dole® Sunshine Mandarin Oranges,

all liquid drained and reserved, fruit set aside

3 tbsp extra virgin olive oil

3/4 cup green peppers, small dice

3/4 cup sweet onions, small dice

1 lb ground pork

2 tsp creole seasoning mixture

1 (14.5 oz.) can diced tomatoes, fire roasted if possible

FOR SERVING

1 package corn tostadas

5 oz. fresh baby spinach

DIRECTIONS

In a large heavy skillet over medium heat, add the olive oil, green peppers and onions. Sauté about 5 minutes. Crumble the pork and brown. Add the seasoning mixture and blend well.

Add the Dole mandarin juice reserving 1/4 cup. Add one cup of mandarin pieces and the diced tomatoes. Blend well. Increase heat to a simmering boil.

Leave uncovered and let the mixture cook on a simmering boil, stirring occasionally, for 14 to 18 minutes. Turn off heat.

SERVING

Put the spinach in a large bowl. Toss in about 2 tbsp of olive oil and the remaining mandarin juice. Salt and pepper to taste.

On the plate, put some fresh spinach, tostadas and a big scoop of the pork mixture along with extra slices of mandarins.

Serves: 4 - 6