August 2, 2012
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.
Ingredients
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
Directions
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.