Ultimate shredded pork nachos from Stefano Faita
Prep Time
Cooking Mode
2 tbsp. tbsp. olive oil
2 cups cup shredded pork
½ cup cup white or red kidney beans, drained and rinsed
¾ lb. lb corn chips, preferably artisanal
2 cups cup shredded Monterey Jack or cheddar cheese
1-2 Italian tomatoes, diced
3 tbsp. tbsp. minced red onion
2 tbsp. tbsp. sliced black olives
1 jalapeno pepper, chopped
1-2 tbsp. tbsp. chopped fresh coriander, as garnish
½ cup cup sour cream, to serve
½ cup cup salsa, to serve
2 tbsp. tbsp. olive oil
2 cups cup shredded pork
½ cup cup white or red kidney beans, drained and rinsed
¾ lb. lb corn chips, preferably artisanal
2 cups cup shredded Monterey Jack or cheddar cheese
1-2 Italian tomatoes, diced
3 tbsp. tbsp. minced red onion
2 tbsp. tbsp. sliced black olives
1 jalapeno pepper, chopped
1-2 tbsp. tbsp. chopped fresh coriander, as garnish
½ cup cup sour cream, to serve
½ cup cup salsa, to serve
Directions
1Heat olive in a large skillet over medium heat.
2Add shredded pork and beans, and fry until hot.
3Transfer mixture to a plate.
4Preheat oven at broil setting.
5Spread corn chips on a large baking sheet or pizza pan.
6Top with pork mixture, and then cheese, and finish with tomatoes, onions, black olives, and pepper. Broil nachos until cheese melts.
7Garnish with coriander, and serve with sour cream and salsa.
Disclaimer
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Personal Note
Personal Note