Saturday, April 6, 2013

Baseball Stadium Recipes: O. Co. Coliseum 'Cholula Kalua Nachos'


For the pork:

  • 1/4 pound cooked pork butt, shredded
  • 1 teaspoon Kosher salt
  • 1 Drop liquid smoke
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons Cholula Regular hot sauce

For the nachos:

  • 1/4 cup sour cream
  • 1/4 tablespoon avocado, chopped
  • 2 Drops Cholula Chili Lime Hot Sauce
  • 4 ounces yellow corn tortilla chips
  • 1/2 cup cheese sauce
  • 1/2 cup pico de gallo


For the pork:

Combine the shredded pork with the rest of the ingredients and simmer in a sauce pan until the sugar melts and the flavors are well incorporated, about 15 minutes. Set aside.

For the nachos:

To make the avocado-sour cream sauce, combine the sour cream, avocado, and Cholula sauce in a food processor and purée until smooth. Set aside.
In a bowl, add the tortilla chips and pour the cheese sauce evenly on top. Top the cheese with the Kalua pork, followed by the pico de gallo. Finish with a few drizzles of the avocado-sour cream sauce.

Recipe Details

Servings: 4


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