Stoney's Nachos Recipe

Marinate pork

In a medium bowl combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and fresh lime juice. Add pork chunks and toss to coat evenly. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Roast pork

Preheat oven to 400°F (205°C). Spread marinated pork in a single layer on a rimmed baking sheet. Roast 25–30 minutes, turning once, until pork is browned and an instant-read thermometer reads 145–160°F depending on desired doneness. For slightly crisp edges, broil 1–2 minutes at the end, watching closely. Remove and let rest 5 minutes, then shred or chop into bite-sized pieces.

Make roux

In a medium saucepan over medium heat melt butter. Add flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and mixture is lightly golden.

Slowly whisk in whole milk until smooth. Continue cooking, whisking frequently, until sauce thickens and coats the back of a spoon, about 3–5 minutes.

Reduce heat to low and stir in cream cheese until melted and smooth. Add shredded cheese in small handfuls, stirring after each addition until fully melted and incorporated. Stir in dried oregano, cayenne, and kosher salt. Keep warm over the lowest heat, stirring occasionally. If sauce becomes too thick, thin with 1–2 tablespoons of milk.

Prepare pico

In a bowl combine diced tomatoes, red onion, fresh minced jalapeño, chopped cilantro, lime juice, kosher salt and black pepper. Stir and taste; adjust seasoning. Let sit 10–15 minutes for flavors to meld.

If using, place sour cream in a small bowl and whisk until smooth (can thin with a splash of lime juice or milk for drizzling).

Preheat oven to 350°F (175°C) if you want the assembled nachos warmed and slightly melty. On an oven-safe baking sheet or large platter, spread half of the tortilla chips in an even layer.

Distribute half of the shredded/roasted pork evenly over the chips. Spoon one-third of the warm cheese sauce over the layer so chips are well covered. Scatter a few pickled jalapeño slices and a sprinkle of chopped cilantro.

Add the remaining tortilla chips on top to create a second layer. Top with remaining pork and more cheese sauce to cover. Finish with remaining pickled jalapeños.

Bake assembled nachos in the 350°F oven for 6–8 minutes until warmed through and cheese is bubbling (skip oven step if you prefer chips extra crisp). Remove from oven.

Spoon pico de gallo over the hot nachos, add dollops or drizzle of sour cream if using, and garnish with remaining chopped cilantro. Serve immediately.