Pulled Pork Nachos
The recipe
Pulled Pork Nachos
- Prep15 min
- Cook40 min
- Total55 min
- Yield1 large sheet pan of nachos
- Calories480
Easymedium heat
Made with Sun-Dried Red Chile Sauce — grown in the Hatch Valley.
Ingredients
Instructions
- In 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.
- Preheat 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.
- Bake for 5 to 8 minutes, checking frequently, until the chips are golden, crispy, and fragrant. Watch them carefully to avoid burning.
- Once 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.
- Remove 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!
Pantry
Shop the chile used in this recipe
Fresh Hatch Red Chile Sauce
$10.95
Frequently asked questions
How do you make Hatch red chile pulled pork for nachos?
Toss already-cooked, shredded pulled pork with Hatch red chile sauce, then simmer it covered over medium heat for about 30 minutes until heated through and well coated. For deeper flavor, marinate the pork in the sauce overnight first. Pile it over crisp tortilla chips with cheese and bake until melty.
Can I use store-bought chips instead of homemade?
You can, but homemade chips are worth the few extra minutes. Cut corn tortillas into triangles, brush with oil, sprinkle with salt, and bake at 400F for five to eight minutes until golden. They come out sturdier than most bagged chips, so they hold the pork and toppings without going soggy.
What toppings go best on pulled pork nachos?
After the cheese melts, finish with guacamole, pickled onions, sour cream, fresh tomatoes, sliced green onion, and black or pinto beans. Add the cold, fresh toppings right before serving so they stay crisp against the warm, saucy pork. Cilantro and a squeeze of lime brighten everything up too.
Where can I buy Hatch red chile for these nachos?
The Hatch Chile Store ships dried Hatch red chile pods, red chile powder, and ready-made pure Hatch red chile sauce from our family farms in the Hatch Valley of New Mexico. The pure red chile sauce coats pulled pork instantly, while pods and powder let you build the sauce from scratch.
