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Crispy Carnitas NachosCrispy Carnitas Nachos
Crispy Carnitas Nachos
Crispy Carnitas Nachos
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Recipe - The Fresh Grocer - Corporate
CrispyCarnitasNachos.jpg
Crispy Carnitas Nachos
Prep Time40 Minutes
Servings8
Cook Time220 Minutes
Calories600
Ingredients
3 lb boneless pork butt or shoulder blade roast
1 package Old El Paso taco seasoning mix
1/2 cup chicken broth
8 cups Food Should Taste Good chips
2 cups shredded Mexican cheese blend
4.5 oz 1 can Old El Paso chopped green chiles
Directions

1. To make Carnitas: Spray 5-quart slow cooker with cooking spray; trim roast of excess fat, and place in slow cooker. Sprinkle with taco seasoning mix, reserving 1 tablespoon for nachos. Pour chicken broth over roast. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours, or until tender. Remove from slow cooker, and shred with fork. Reserve 2 cups shredded pork for nachos. Save remaining for another use.

 

2. To make Nachos: Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.

 

3. In small bowl, mix cheese and reserved tablespoon of taco seasoning mix. Sprinkle half of cheese mixture over chips. Drop half of reserved carnitas mixture over chips, followed by half of green chiles. Repeat layers.

 

4. Bake 9 to 10 minutes or until cheese is melted. Top with toppings; serve immediately.

 

Nutritional Information
  • 37 g Total Fat
  • 135 mg Cholesterol
  • 750 mg Sodium
  • 24 g Total Carbohydrate
  • 45 g Protein
40 minutes
Prep Time
220 minutes
Cook Time
8
Servings
600
Calories

Shop Ingredients

Makes 8 servings
3 lb boneless pork butt or shoulder blade roast
Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound
Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound, 4.5 Pound
On Sale!
$11.66 avg/ea was $15.26 avg/ea$2.59/lb
1 package Old El Paso taco seasoning mix
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz, 1 Ounce
$1.59$1.59/oz
1/2 cup chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz, 31.98 Fluid ounce
On Sale! Limit 4
$3.00 was $3.99$0.09/fl oz
8 cups Food Should Taste Good chips
Santitas Tortilla Chips Yellow Corn 11 Oz
Santitas Tortilla Chips Yellow Corn 11 Oz, 11 Ounce
On Sale!
$2.50 was $2.99$0.23/oz
2 cups shredded Mexican cheese blend
Sargento Nacho & Taco Natural Cheese, 8 oz
Sargento Nacho & Taco Natural Cheese, 8 oz, 8 Ounce
$4.49$0.56/oz
4.5 oz 1 can Old El Paso chopped green chiles
Old El Paso Peeled Chopped Green Chiles, 4.0 oz
Old El Paso Peeled Chopped Green Chiles, 4.0 oz, 4 Ounce
$4.49$1.12/oz

Nutritional Information

  • 37 g Total Fat
  • 135 mg Cholesterol
  • 750 mg Sodium
  • 24 g Total Carbohydrate
  • 45 g Protein

Directions

1. To make Carnitas: Spray 5-quart slow cooker with cooking spray; trim roast of excess fat, and place in slow cooker. Sprinkle with taco seasoning mix, reserving 1 tablespoon for nachos. Pour chicken broth over roast. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours, or until tender. Remove from slow cooker, and shred with fork. Reserve 2 cups shredded pork for nachos. Save remaining for another use.

 

2. To make Nachos: Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.

 

3. In small bowl, mix cheese and reserved tablespoon of taco seasoning mix. Sprinkle half of cheese mixture over chips. Drop half of reserved carnitas mixture over chips, followed by half of green chiles. Repeat layers.

 

4. Bake 9 to 10 minutes or until cheese is melted. Top with toppings; serve immediately.