Instructions
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1In a medium bowl, combine pulled pork with Abuela's Traditional Hatch Red Chile Sauce and stir to coat. For best results, refrigerate overnight to marinate. When ready to cook, transfer pork and sauce to a medium pot, cover, and simmer over medium heat for 30 minutes until fully heated through and flavors are well combined. If short on time, the overnight marinating step can be skipped.
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2Preheat oven to 400°F. While the pork is simmering, cut corn tortillas into triangle chip-sized pieces. Brush olive oil onto two baking sheets and arrange tortilla triangles in a single layer, taking care not to overlap. Brush the tops of the tortillas with additional olive oil and sprinkle lightly with sea salt.
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3Bake for 5 to 8 minutes, checking frequently, until the chips are golden, crispy, and fragrant. Watch them carefully to avoid burning.
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4Once the chips are ready, consolidate them onto one baking sheet and spread evenly. Top with the simmered pulled pork and a generous layer of grated cheese. Return to the oven on a grill or broil setting for 5 to 8 minutes until the cheese is fully melted and bubbling.
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5Remove from the oven and immediately top with your choice of guacamole, pickled onions, sour cream, fresh tomatoes, green onion, and beans. Serve right on the tray and enjoy immediately — and watch your fingers, that tray will be hot!
These Hatch Red Chile Pulled Pork Nachos are the kind of crowd-pleasing, straight-to-the-table dish that disappears in minutes. Tender pulled pork slow-simmered in Abuela's Traditional Hatch Red Chile Sauce gets piled high on homemade tortilla chips with melty cheese and all your favorite toppings for a nacho situation that is anything but ordinary.
Nachos are one of those universally beloved foods that bring people together, and when you build them on a foundation of Hatch Red Chile pulled pork, they become something truly special. This is game day food, family gathering food, Friday night food — the kind of dish you set right in the middle of the table and let everyone dive in.
The secret to making these nachos shine is Abuela's Traditional Hatch Red Chile Sauce. It's rich, earthy, and deeply flavorful in a way that transforms a simple pulled pork into something that tastes like it's been slow-cooked in a New Mexico kitchen all day. If you have the time, let the pork marinate overnight in the sauce — you'll taste the difference in every bite. If you're short on time, don't worry. Even a 30-minute simmer on the stovetop produces incredible results.
Making your own tortilla chips from corn tortillas takes just a few extra minutes and is absolutely worth it. They come out of the oven golden, crispy, and sturdy enough to hold up to all those toppings without going soggy — something store-bought chips don't always manage. Pile on the cheese, return the tray to the oven until everything is melted and bubbling, then top with guacamole, pickled onions, sour cream, and whatever else makes you happy. Serve it right on the tray and let people help themselves. Just warn them — the tray will be hot and the nachos will go fast.
