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O. Co. Coliseum 'Cholula Kalua Nachos'


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.


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 Teaspoon 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.