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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.
Ingredients
Hatch Green Chile Nachos
SERVING AMOUNT: 2-4 People
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 |
Directions
- 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.
- 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.
- Layer on another 4 oz. of chips, 6 oz. chili Verde, and 2 oz. of queso.
- Finish with 4 oz. of Pico de Gallo over the top.
- Garnish with fresh mint and cilantro.
Sub-recipe
Stewed Pork Chili Verde
1 lb. | |
½ cup | Yellow Onion, diced |
2 Tbsp. | Garlic, minced |
1 ea. | Hatch Chopped Green Chile, mild, 27-oz., canned |
Directions
- Render pork belly over medium heat in a sauté pan until golden brown. You should see some rendered fat in the pan.
- Add the onions and garlic. Continue cooking over medium heat until onions and garlic are translucent.
- Add canned Hatch chiles. Bring to a simmer.
- Store in a metal pan and hold hot for hot service.
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Application Uses
MEAL
Dinner
Lunch
CUISINE
Mexican
MAIN INGREDIENTS
Pork
