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Recipe Thursday-Hormel Pulled Pork Nachos

Posted on December 19th, 2013 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

Hormel makes a delicious Austin Blue’s Pulled Pork that comes packed 2/5# bags to a case. The pork is already cooked, pulled and waiting to be seasoned and used however you creatively wish! I decided to make Pulled Pork Nachos. This recipe was made on a rainy Friday night for my annual Christmas movie night!

Hormel Pulled Pork Nachos

Hormel Pulled Pork Nachos

Yield 4 to 6 Servings

2 teaspoons vegetable oil (992065, GAL)
1 yellow onion, diced (00691, 50#)
1 garlic clove, minced (03016, 5#)
1 tablespoon chili powder (CQC041, QT)
1/2 teaspoon cumin (CQC094, QT)
1/2 teaspoon coriander (CQC074, 4/2#)
1/4 teaspoon dried oregano (CQO075, QT)
1/4 teaspoon cayenne pepper (CQC017, QT)
1/8 teaspoon salt (991862, 50#)
14oz black beans, rinsed (991645, #10CAN)
1 lb sharp cheddar cheese, shredded (774140, 5#)
8 oz tortilla chips (991816, 6/1#)
1/2 lb Hormel Austin Blue’s FC pulled pork (553155, 2/5#)
2 tomatoes, diced (05168, 2/2.5#)
2 scallions, sliced thin (01008, 48CT)
sour cream (HPH050, 5#)
salsa (992296, GAL)

Preheat oven to 400 degrees. In a large sauce pan heat oil and then add diced onion. Saute for 5 minutes, stirring occasionally, until onions are soft. Add the garlic, spices and salt. Cook until fragrant, about 30 seconds. Add the pulled pork and stir until pork is coated in seasonings. Line a rimmed cookie sheet with foil. Lay down one layer of tortilla chips, top with pulled pork mixture, black beans and cheese. Repeat layering for a top layer. Bake on middle rack for 10 minutes until cheese has melted on both layers. Sprinkle with the scallions and tomatoes and serve with sour cream and salsa.

Recipe adapted from The America’s Test Kitchen Family Cookbook

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