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Recipe

Pulled Pork Nachos with Tomatillo Salsa

Scott Phillips

Servings: 6 to 8

These nachos are a great destination for leftover pulled pork, or you can buy some.

Ingredients

  • 2 tsp. vegetable oil
  • 1/2 cup chopped onion
  • 1 Tbs. finely chopped jalapeño
  • 1 tsp. finely chopped garlic
  • 2 cups pulled pork, preferably smoked
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • Kosher salt
  • 1/4 cup beer or water
  • 8 oz. (about 12 cups) tortilla chips
  • 8 oz. sharp or extra-sharp Cheddar cheese, coarsely grated
  • 8 oz. Monterey Jack cheese, coarsely grated
  • 1 cup finely shredded lettuce (preferably a crisp variety, like iceberg or Romaine hearts)
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup sliced pickled jalapeños
  • 2 to 3 scallions, sliced
  • Tomatillo salsa, for serving
  • Sour cream and/or guacamole, for serving (optional)

Preparation

  • Position a rack in the center of the oven and heat to 350°F.
  • Heat the oil in a large skillet over medium heat. Add the onion, chopped jalapeño, and garlic, and cook, stirring occasionally, until just tender but not browned. Add the pulled pork, chili powder, cumin, and 1/2 tsp. kosher salt. Cook briefly, stirring to combine. If the pan is dry, add the beer or water and stir to combine.
  • Layer the chips on a large rimmed baking sheet or similar in a single layer with no overlap. Sprinkle with a little less than half of the cheddar and half of the Monterey Jack. Cover any gaps in the chip layer with more chips. Top with the pork and the rest of the cheese.
  • Bake until both layers of the cheese are nicely melted, about 8 minutes.
  • Top with the lettuce, cilantro, tomatoes, jalapeno, and scallions. Serve with the salsa, sour cream, and guacamole (if using) on the side.

Reviews

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Reviews

  • Krispie | 03/15/2017

    This was a wonderful change from the ground beef or chicken nachos we make with regularity. The pork was delicious and all the toppings were excellent. I did not make the grilled tomatillo salsa but rather purchased it. Other than that, I following the recipe exactly and it was inhaled by the 5 of us. If you have healthily eaters, this recipe will not feed more than 5.

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