Green Chile Pork Nachos

by Julie Cohn

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Green Chile Pork Nachos 4

These Green Chile Pork Nachos are a nice break from traditional beef or chicken nachos, and it does not hurt that they are easy to make.  Just take a batch of my Tequila Pork and Green Chile Stew, which already has corn, beans, chiles, onion, and meat in it, and combine it with other nacho fixings. So good!

Green Chile Pork Nachos

Green Chile Pork Nachos

  • 1 Batch of Tequila Pork and Green Chile Stew, heated
  • 1 Package Tortilla Chips
  • 2/3 c. Cheddar Cheese, shredded
  • Sour Cream
  • Chopped Tomato
  • Chopped Avocado
  • Shredded Lettuce or Spinach*
  • Sliced Black Olives
  • Chopped Green Onion
  • Salsa

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Preheat oven to 325 degrees.  Place the tortilla chips on an aluminum foil-lined baking sheet and sprinkle 1/2 c. of the cheddar cheese on top.  Bake in the oven about five minutes, until cheese has melted, but watch that the cheese does not crisp too much.  Remove the pan from the oven and spoon the heated tequila pork and green chile stew over the nachos, making sure to coat most of the tortillas.  Add a generous scoop of sour cream into the middle, then sprinkle with chopped tomato, avocado, lettuce, black olives, and green onion.  Sprinkle with the remaining cheddar cheese and place back in the oven for 1 minute.  Serve immediately with salsa.

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*I used fresh spinach instead of lettuce for added crunch.

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