These NatuChips® nachos with tangy pulled pork make a hearty and satisfying meal or appetizer that everyone will enjoy.
Ingredients
- 2 bags (each 4.5 oz) NATUCHIPS™ Plantain Chips Original
- 3/4 cup chicken broth
- 3 tbsp taco seasoning
- 2 tbsp barbecue sauce
- 2 tbsp lime juice
- 2 tbsp tomato paste
- 2 ½ lbs boneless pork shoulder
- 2 cups shredded sharp (old) cheddar cheese
- 1/2 cup rinsed drained canned pinto beans
- 1/4 cup slices pickled jalapeño pepper
- 2 green onions, thinly sliced
- 1 avocado, peeled, halved, pitted and diced
- 1/2 cup salsa verde
- 1/2 cup pico de gallo
- 1/2 cup guacamole
- 1/2 cup sour cream
- Lime wedges, for serving
How to make it:
- In bowl of multifunction cooker (Instant Pot), stir together chicken broth, taco seasoning, barbecue sauce, lime juice and tomato paste. Add pork shoulder; turn to coat.
- Select Pressure Cook and cook on HIGH for 1 hour or until pork is very tender.
- Transfer pork to cutting board; using 2 forks, shred pork and return to multifunction cooker. Toss with sauce. Keep warm.
- Preheat oven to 425°F.
- Arrange half the NatuChips™ Plantain Chips Original on parchment paper–lined baking sheet. Sprinkle with half the Cheddar, half the pulled pork, half the pinto beans and half the jalapeños. Repeat layers 1 more time.
- Bake for 8 to 10 minutes or until cheese has melted. Garnish with green onions and avocado. Serve with salsa verde, pico de gallo, guacamole, sour cream and lime wedges.