These spicy pork sheetpan nachos from Bev Cooks are ideal fare for game day, weeknight dinners and everything in-between.
- 5 hatch chiles
- 1 1/2 lbs. pork loin (or tenderloin), cut into large pieces
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon coarse salt
- 2 cups chicken stock
- 1 bag of tortilla chips
- 1/2 cup black beans, drained and rinsed
- 2 (6-oz) blocks Roth Original Havarti cheese, grated
- 1/2 cup chopped tomato
- Thinly sliced jalapeños, fresh cilantro, thinly sliced radishes, cubed avocado & lime, for garnish
- Preheat your oven to broil.
- Place hatch chiles on a baking sheet. Broil — turning the peppers every five minutes — until they’re charred and blackened. This can take up to 20 minutes. Place charred peppers in a plastic bag, and let steam for 10 minutes. Transfer steamed peppers to a cutting board. Using a knife, scrap away the stem and seeds. Pull the charred skin away from the soft, roasted flesh. Chop the peppers, and discard the blackened skins.
- Mix spices in a small bowl, then rub the seasoning over the pork. Heat 1 tablespoon of extra-virgin olive in a pot and sear the pork all over. Add chopped peppers and 1/2 cup of stock. Reduce heat to medium low, cover and simmer for 30 minutes. Check the pot and keep adding stock a little at a time, scraping up any browned bits on the bottom of the pot. After an hour of simmering, reduce heat to low, add more stock and simmer another hour. Keep checking the pork to make sure nothing is sticking or burning. You’ll simmer for two hours total.
- After two hours, shred the pork right in the pot. You can use tongs or a spatula. It will be so tender by now, it’ll just fall apart.
- For the nachos, spread a bag of chips onto a rimmed baking sheet. Top with entire pot of shredded pork, black beans and grated Havarti. Stick the pan under the broiler and cook until the cheese is melted and starting to bubble, just a couple of minutes.
- Garnish nachos with toppings of your choice: jalapeño, tomato, cilantro, radishes, avocado and lime. Serve.