Killer Nachos Recipe

Make chips

Stack tortillas and cut each into 6 or 8 wedges. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry batches of tortilla wedges, 30–60 seconds per side, until crisp and light golden. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with kosher salt. Let cool.

Heat 2 tbsp lard or oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked pinto beans, cumin, salt and 1/4 cup of the water or cooking liquid. Using a potato masher or the back of a spoon, mash to desired consistency, adding remaining liquid a little at a time to loosen. Cook, stirring, 3–5 minutes until warmed and slightly creamy. Keep warm until assembly.

Preheat broiler or use a hot dry skillet. On a foil-lined sheet or skillet, roast tomatillos, peppers, and quartered onion until charred in spots and soft, 6–10 minutes. Transfer to a blender with garlic, cilantro, oregano, cumin, 1/2 tsp salt and 1/4 tsp black pepper; add 1/2 cup stock and blend to a smooth sauce. Season to taste.

Heat 1 tbsp oil in a large skillet over medium-high heat. Season pork cubes with a pinch of salt and pepper and brown in batches until caramelized on all sides, 6–8 minutes. Return all pork to pan, pour in the tomatillo sauce and add remaining 1/2 cup stock. Bring to a simmer, cover and reduce heat to low; simmer until pork is tender and sauce thickens, 30–40 minutes. If you prefer shredded meat, simmer longer and shred with forks. Adjust salt and heat (add more peppers or a pinch of sugar if very acidic). Keep warm.

In a bowl, combine ground pork with smoked paprika, chili powder, cinnamon, cumin, garlic powder, apple cider vinegar, salt and black pepper. Mix thoroughly and let sit 10–15 minutes for flavors to meld.

Heat a skillet over medium-high heat and add 1 tsp oil if pan is dry. Add seasoned pork and cook, breaking up with a spatula, until browned and cooked through, 8–10 minutes. Taste and adjust seasoning. Drain excess fat if desired and keep warm.

Preheat oven to 400°F (200°C). On a large ovenproof baking sheet or cast-iron skillet, arrange a single generous layer of tortilla chips, overlapping slightly.

Spoon dollops of refried beans across the chips to create a stable base. Distribute warm pork chile verde and crumbled/chopped chorizo evenly over the chips. Scatter shredded Jack cheese over everything in an even layer.

Bake in the preheated oven until cheese is fully melted and toppings are bubbling, 8–10 minutes. For extra browning, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Top with spoonfuls of pico de gallo, dollops of guacamole and sour cream. Sprinkle black olives, green onions, jalapeño slices and cilantro leaves over the top. Serve immediately with lime wedges on the side.