These Loaded Southwestern Pork Nachos are filled with tender, shredded pork, beans, corn, tomatoes, jalapeños, and, of course, lots of cheese! Serve these at your next game day party!
This post was made in partnership with the National Pork Board. As always, all opinions are still my own.
Are you a sports fan? There are so many sports going on right now. Football is on practically every night. Hockey has started. The World Series is happening. Basketball is starting up.
Whether you’re a sports fan or not, I think we can all agree that at least all these games provide lots of opportunities to eat good game day food!
And what better food to be eating while watching the game than nachos! Loaded southwestern pork nachos!
These pork nachos are loaded with pork (made in the slow cooker!), veggies, and cheese.
More fresh veggies are added right before serving for a delicious, quick and easy meal! Yes, I said meal.
Haven’t you ever turned nachos into a meal?! But, if you don’t want to turn it into a meal, serve these nachos up at your next game day party.
They’re sure to be a hit!
This is a versatile recipe that you can mix up as much as you want.
Like more heat? Add more jalapeños and perhaps a splash of hot sauce!
Don’t want as much heat, skip the jalapeño and add more tomatoes, beans, and corn. It’s up to you!
For the Pork
- 1 1/2 – 2 pounds pork loin roast
- 1 (14.5 ounce) can diced tomatoes, no salt added
- 1 (4 ounce) can diced green chiles
- 3 garlic cloves, minced
- 1 Tablespoon chili powder
For the Toppings
- Tortilla Chips
- 1 Cup shredded cheese (I used a mixture of cheddar and monterey jack)
- 1 Cup chopped tomatoes
- 2/3 Cup sweet corn
- 2/3 Cup black beans
- 4 Tablespoons chopped red onion
- 4 Tablespoons chopped jalapeno
For the Garnish
- 1 sliced jalapeno
- 2 Tablespoons chopped tomatoes
- Chopped cilantro
- sour cream, for garnish
- Blend together tomatoes, green chiles and garlic. Add 1/3 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 until internal temperature reaches 165 degrees Fahrenheit.
- Remove roast from slow cooker and shred. Stir in sauce from slow cooker until meat is covered with sauce.
- Turn broiler on high. Arrange tortilla chips on the bottom of a 9×13 inch baking dish or a large baking sheet with a lip (making sure that your pan is broiler safe!). Top with half of shredded pork. Top with 1/2 cup shredded cheese, 1/2 cup chopped tomatoes, 1/3 cup corn, 1/3 cup black beans, 2 tablespoons chopped red onion, and 2 tablespoons chopped jalapeno.
- 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.
- Broil for 6-8 minutes or until cheese is melted and starts to turn a light golden brown.
- Carefully remove from oven and top with sliced jalapeno, chopped tomato, cilantro and sour cream.
- Serve immediately.
- Store any leftovers in the refrigerator.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 123mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 24g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
This post was made in partnership with the National Pork Board. As always, all opinions are still my own. Thanks for supporting brands that make A Kitchen Addiction possible!