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MAKES 6 SERVINGS

1 cup peanuts, shelled and toasted

16 dried guajillo chiles (see note)

½ cup pork fat or vegetable oil (see note)

1 medium onion, diced

5 cloves garlic, roughly chopped

3 cups chicken stock

3 pounds pork shoulder, trimmed and cut into large cubes

12 packaged, crisp-fried tortillas (tostadas)

1 large radish, thinly sliced

5 green onions, thinly sliced

Preheat oven to 300-degrees. Spread peanuts on a baking sheet and roast until fragrant, about 4 minutes. Meanwhile, seed chiles. Toast chiles in pan over medium heat by pressing them with a spatula for 15 seconds on each side. Chop chiles once they are cool enough to handle.

Combine pork fat, peanuts, chiles, onions, garlic and chicken stock in a large slow cooker. Place the pork in the pot, and spoon some of the mixture on top.

Cook on low for 7 to 8 hours or until pork is tender. Remove meat. Strain liquid into a medium saucepan, and place solids in a blender. Add enough cooking liquid (about ½ cup) to smoothly puree the mixture. Pass blended mixture through a strainer, adding it to the reserved liquid. Season sauce with salt and pepper; allow mixture to simmer for 15 to 20 minutes or until reduced by half.

Pull pork into large chunks, trimming excess fat. Just before serving, warm pork in the sauce, and arrange it atop crispy tortillas. Garnish with shaved radish and green onions.

Note: Dried guajillo chiles can be found at Latino grocery stores, some supermarkets and at www.melissas.com.

Note: Pork fat, or manteca, often can be found in the meat section of Latino grocery stores.

Adapted from executive chef Jeremy Lycan, Niche Restaurant

Nutrition facts per serving: 853 calories, 54 g fat, 10 g saturated fat, 154 mg cholesterol, 42 g carbohydrates, 64 g protein, 639 mg sodium, 21 g fiber