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Cooking with Kimme: Pulled Pork Nachos

By Kimme Hargrove
Food Blog
*Editor’s note: This story was originally published in Invitation Oxford.

Photo courtesy of Kimme Hargrove

Football season is in full swing! Whip up this crowd favorite and enjoy the game.

Serves 4

Nachos:
1-2 bags tortilla chips
3 cups precooked pulled pork*, shredded
2 cups shredded cheese
1 cup black beans, drained and rinsed
¼ cup red onion, chopped

Optional toppings:
Tomatoes, chopped
Jalapeños, sliced
½ cup corn kernels, drained
Fresh cilantro, chopped

Cilantro-Lime Sour Cream:
½ cup sour cream
¼ cup cilantro, chopped
Juice of ½ a lime
Salt to taste

Preheat oven to 350° F.

On a baking sheet, layer chips, pork, cheese, beans, onions (if desired, add tomatoes, jalapeños and/or corn).

Bake until cheese is melted, and chips barely begin to brown.

Remove from oven. Top with cilantro (if desired), and serve immediately with a side of sour cream mixture.

*Can substitute pork with leftover brisket. In a small casserole dish, reheat brisket that is halfway covered with beef broth by covering with aluminum foil, and “steaming” at 350° F for 20 minutes or until heated through.

 

Adam Brown
Adam Brown
Sports Editor

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