Description
A healthier nacho recipe using baked plantain wedges topped with tender pulled pork, black beans, and all your favorite toppings.
Ingredients
- FOR THE PORK:
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ½ Tablespoons Salt
- ¼ teaspoons Cayenne Pepper (Optional)
- 4 pounds Lean Pork (like Boneless Country Style Ribs)
- 1-½ cup Chicken Broth
- 1 Lime, Juiced
- FOR THE NACHOS:
- 3 Plantains, Peeled And Thinly Sliced
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoons Pepper
- ⅓ cups Black Beans
- ½ cups Shredded Cheddar Cheese
- FOR THE TOPPING:
- ⅓ cups Guacamole
- ¼ cups Chopped Fresh Cilantro
- Pico De Gallo
- Chopped Green Onions
- Lime Juice
- Sour Cream
Preparation
For the pork:
Combine chili powder, cumin, oregano, salt, and cayenne pepper in a small dish. Rub the mixture over the pork, coating entirely. Place the pork in a slow cooker and add chicken broth and lime juice. Cook on high for 4 hours or on low for up to 10 hours until pork is fork-tender. When cooking is complete, shred the pork and return it to the cooking juices in the slow cooker. Stir to combine.
For the plantain nachos:
Preheat oven to 375ºF. Place plantain slices on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 20 minutes until crisp and golden brown. Keep the oven on while you assemble the nachos.
Arrange a layer of plantains on the baking sheet and add the black beans cheese, and about 1½ cups of pulled pork. Place the nachos back in the oven for about 4 minutes until the cheese melts. Top the nachos with more of your desired toppings.
