Pork Tostadas with Corn Salsa

Ingredients

• 2 pounds boneless pork shoulder, cut into 2-inch pieces
• 2 yellow or white onions
• 3 tablespoons distilled white vinegar
• 2 garlic cloves, minced
• 3 tablespoons vegetable oil plus additional for frying the tortillas
• 3 ears of corn
• 2 tomatoes, chopped fine
• + 6 more ingredients
• • ½ cup finely chopped red onion
  • 1 to 2 fresh jalapeño chilies including the seeds, or to taste, minced (wear rubber gloves)
  • ½ cup loosely packed fresh coriander, chopped fine
  • 4 tablespoons fresh lime juice
  • 2 avocados (preferably California)
  • eight 7-inch corn tortillas

1. In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork co...

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