Hatch Green Chili Nachos Recipe

This addictive nacho delight is infused with a classic chili Verde made with Hillshire Farm® carved pork belly and green chilis served over Mexican Original® corn tortillas and topped with a rich, creamy white queso, Pico de Gallo, fresh cilantro and lime. As an original Mexican recipe, these ‘chos are champions.


Hatch Green Chile Nachos


12 oz.

*Stewed Pork Chili Verde

8 oz.

Mexican Original® Yellow Corn Round Salted Tortilla Chips 

4 oz.

White Queso, prepared, 5 lb. bag

4 oz.

Pico de Gallo, prepared

2 Tbsp.

Cilantro, fresh, chopped

2 ea.

Lime, 1/4 wedge

  1. Using a water bath or steam kettle, boil the queso in the bag to heat up. Transfer to a squeeze bottle or pan and hold hot for hot service. ***if you leave this sauce uncovered during hot holding, it can form a skin on the surface.
  2. Place 4 oz. of chips on the bottom of the serving vessel you are using, top with 6 oz. of chili Verde and 2 oz. of queso.
  3. Layer on another 4 oz. of chips, 6 oz. chili Verde, and 2 oz. of queso.
  4. Finish with 4 oz. of Pico de Gallo over the top.
  5. Garnish with fresh mint and cilantro.

Stewed Pork Chili Verde

1 lb.

Hillshire Farm® Fully Cooked Sliced Pork Belly Topping

½ cup

Yellow Onion, diced

2 Tbsp.

Garlic, minced

1 ea.

Hatch Chopped Green Chile, mild, 27-oz., canned

  1. Render pork belly over medium heat in a sauté pan until golden brown. You should see some rendered fat in the pan.
  2. Add the onions and garlic. Continue cooking over medium heat until onions and garlic are translucent.
  3. Add canned Hatch chiles. Bring to a simmer.
  4. Store in a metal pan and hold hot for hot service.
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