Recipe courtesy of Jane McGrath and Richie Farina
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Mega Barbecue Pork Nacho
Total:
2 hr
Active:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Advanced
Total:
2 hr
Active:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

Chili Braised Pork:
  • 3 poblano peppers
  • 3 jaloro peppers or yellow peppers 
  • 1 pound pork shoulder, cubed 
  • 2 dried ancho chiles 
  • 2 dried guajillo chiles
  • 1/2 yellow onion, diced 
  • 4 cups chicken stock 
  • 1/2 cup apple cider vinegar 
Barbecue Beans:
  • 16 ounces barbecue flavor baked beans
  • 1/2 jalapeno, diced
Cheesy Nacho Flavor Powder:
  • 1 teaspoon chili powder
  • 1 packet mac and cheese powder from boxed mac and cheese 
Smoked Sour Cream Dipping Sauce:
  • 16 ounces sour cream
  • 1 can chipotle in adobo 
Barbecue Dipping Sauce:
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar 
  • 1 teaspoon tomato powder 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • Dash hot sauce 
Mega Nacho Casing:
  • 1 loaf cornbread, crumbled
  • One 6-ounce bag crispy onion-flavored rings, such as Funyuns, crumbled 
  • 1/2 cup buttermilk 
  • 1 large egg 
  • 1 smoked pork sausage, finely diced 
  • 1 cup shredded pepper jack cheese
  • One 1-pound block pepper jack cheese, cut into thin triangle pieces
Breading:
  • 2 cups all-purpose flour
  • 3 large eggs 
  • 1/2 cup whole milk 
  • 8 ounces panko 
  • Vegetable oil, for deep-frying 

Directions

Special equipment: Instant Pot®, cornbread wedge pan, smoking gun with hickory chips

For the chili braised pork: First char your peppers over an open flame. Hold the peppers with tongs over the stovetop burner flame and turn until all sides are lightly charred and the skin is blistered. Remove from the heat and allow to cool. Remove the skins, stems and seeds.

Put the pork, dried chiles, charred peppers, onions, chicken stock and vinegar in an Instant Pot®. Set to the meat/braise function for 20 minutes. Once the cooking cycle is complete, release the pressure, remove the meat with tongs and place in a bowl. It should be fork tender. Shred the pork with forks until it resembles pulled pork and set aside. Strain the remaining pork braising liquid and set the liquid aside.

For the barbecue beans: Place the baked beans and jalapeno in a bowl and mash with a potato masher to crush the beans and combine.

For the cheesy nacho flavor powder: Combine the chili and mac and cheese powder in a small bowl and set aside.

For the smoked sour cream dipping sauce: Combine the sour cream and chipotle in adobo in a blender and puree until smooth. Put into a large bowl. Place plastic wrap over the bowl, make a small opening on one side and use a smoking gun with hickory chips to add smoke inside the bowl. Seal the bowl and set aside.

For the barbecue dipping sauce: Whisk together the molasses, vinegar, tomato powder, garlic powder, onion powder and hot sauce in a small bowl.

For the mega nacho casing: Combine the cornbread, crispy onion rings, buttermilk, egg and 1 cup of the reserved chili pork braising liquid in a food processor and process until it looks like breadcrumbs but holds together lightly when pressed between fingers. If the mixture does not hold, add more braising liquid by the tablespoon until it does. Remove the mixture from the food processor and place in a large bowl. Stir in your shredded chili braised pork, barbeque beans, diced pork sausage and shredded pepper jack to form a dough.

Using a greased cornbread wedge pan as a mold, fill each triangle in the wedge pan halfway with the dough. Place a small triangle of pepper jack cheese in the center to create a cheese center for your nacho. Then fill each wedge with more dough on the top. Press down lightly to ensure there are no large air pockets. Carefully turn the pan upside down to remove the mega nacho wedges. They are now ready to be breaded.

For the breading: To bread you will need three shallow bowls, tongs and a baking sheet. Place the flour in the first bowl, combine the eggs and milk until creamy in the second bowl and put the panko in the third bowl. Place the baking sheet at the end of your line of bowls; this will hold your breaded mega nacho wedges. Dredge the wedges in the flour, then the egg and then the panko and place on the baking sheet.

Heat vegetable oil in a deep fryer to 375 degrees F. Add one nacho wedge at a time and deep-fry until the breading is golden brown, 5 to 6 minutes. Remove the nacho wedge and drain on paper towels. Continue until all are golden brown. Dust each nacho with the cheesy nacho flavor powder using a small sieve to cover all sides. Serve with the smoked sour cream dipping sauce and barbeque dipping sauce 

Cook's Note

The Chili Braised Pork is made in an Instant Pot® or pressure cooker. If you don't have these at home this can be made in a cast-iron pot on the stove and cooked at the lowest heat setting for 1 hour, or until pork pulls apart with fork.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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