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Braised Pork Nachos

servings: 8
Braised Pork Nachos

prep time


total time





Braised Pork Nachos

servings: 8

Braised Pork:

  • 2 pounds deboned pork shoulder
  • Kosher salt
  • 2 Tbsp. canola oil
  • 1 large onion, diced
  • 2 poblano peppers
  • 4 chipotle peppers
  • 1 14.5-oz. can diced tomatoes
  • 1 1/2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. salt
  • Optional: 1/4 tsp. red chili flake
  • 1 1/2 cups Hood® Heavy Cream
  • 2 Tbsp. butter
  • 1/4 cup cilantro, chopped
  • 1/4 cup scallions, sliced
  • Zest of 1 lime


  • 1 bag tortilla chips
  • 2 cups shredded cheese
  • 1 cup store-bought pico de gallo
  • Jarred pickled jalapenos to taste
  • 4 oz. sour cream

Season the pork shoulder liberally with kosher salt. Add the canola oil to a large sauté pan on high heat and brown the pork shoulder on all sides. Remove pork shoulder from pan and place in an 8” x 8” oven-proof baking dish. Add the onions and poblano peppers to the pan and sauté 2 minutes. Add chipotle peppers, diced tomatoes, chili powder, cumin and salt (and chili flake if using) to the sauté pan. Bring to a boil, stirring constantly. Pour hot mixture into the baking dish with the pork shoulder. Cover tightly with aluminum foil and bake in a 325°F oven until tender, 2-2 ½ hours. Flip the pork shoulder over every hour to keep moist.

When the pork is tender, remove meat from pan and shred with two forks, removing any fat or skin. Transfer the tomato mixture and all the juices to a large sauté pan. Add Hood® Heavy Cream and butter and reduce on high until thick, stirring constantly, 6-10 minutes. Add scallions, cilantro, and lime zest.


Preheat oven to 425°F. On a cookie sheet, layer tortilla chips, braised pork, pico de gallo, shredded cheese and pickled jalapenos to taste. Place the tray in the oven and cook until cheese is melted and lightly brown. Remove from oven, garnish with sour cream and serve.

By: Chef Chris Coombs


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