Loaded Southwestern Pork Nachos
Serves: 12
For the Pork
  • 1½ - 2lbs pork loin roast
  • 1 (14.5 oz) diced tomatoes, no salt added
  • 1 (4 oz) diced green chiles
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
For the Toppings
  • Tortilla Chips
  • 1 C shredded cheese (I used a mixture of cheddar and monterey jack)
  • 1 C chopped tomatoes
  • ⅔ C corn
  • ⅔ C black beans
  • 4 tbsp chopped red onion
  • 4 tbsp chopped jalapeno
  • sliced jalapeno, for garnish
  • 2 tbsp chopped tomatoes, for garnish
  • chopped cilantro, for garnish
  • sour cream, for garnish
  1. Blend together tomatoes, green chiles and garlic. Add ⅓ of the mixture to the bottom of a slow cooker. Place roast on top. Pour remaining tomato mixture over the top. Cook on low for 4-5 hours or on high for 2-3 hours.
  2. Remove roast from slow cooker and shred. Stir in sauce from slow cooker until meat is covered with sauce.
  3. Turn broiler on high. Arrange tortilla chips on the bottom of a 9x13 inch baking dish or a large baking sheet with a lip. Top with half of shredded pork. Top with ½ cup shredded cheese, ½ cup chopped tomatoes, ⅓ cup corn, ⅓ cup black beans, 2 tablespoons chopped red onion, and 2 tablespoons chopped jalapeno.
  4. Top with another layer of tortilla chips. Top with remaining shredded pork, tomatoes, corn, black beans, red onion, and jalapeno. Sprinkle remaining shredded cheese over the top.
  5. Broil for 6-8 minutes or until cheese is melted and starts to turn a light golden brown.
  6. Carefully remove from oven and top with sliced jalapeno, chopped tomato, cilantro and sour cream. Serve.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/loaded-southwestern-pork-nachos/