O. Co. Coliseum 'Cholula Kalua Nachos'
O. Co. Coliseum 'Cholula Kalua Nachos'
This recipe showcases Cholula hot sauce and gives a new meaning to nachos. The pulled pork gets its Kalua flavoring from the liquid smoke and sugar.
Servings
4
servings
Ingredients
- 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 teaspoon cholula regular hot sauce
- 1/4 cup sour cream
- 1/4 tablespoon avocado, chopped
- 2 drops cholula chili lime hot sauce
- 4 ounce yellow corn tortilla chips
- 1/2 cup cheese sauce
- 1/2 cup pico de gallo
Directions
- 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.
- 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.