April 25, 2012

Isla Nachos

Island Pulled Pork:
1 1/2lbs. pork stew meat
1/2 onion, chopped
1/4c. coconut milk
1 tomato, diced

1/5c. cider vinegar
3oz. tomato paste

1tbs. paprika

1tsp. red pepper flakes

1tbs. Worcestershire sauce

1/2c. chopped pineapple

sea salt & black pepper to taste

Pineapple Salsa:
1/2c. finely chopped pineapple
1/2 bell pepper, diced
1/6 onion, diced
1tbs. chopped green chile
1 small clove garlic, minced
juice of 1/3 lime
chopped fresh cilantro to taste
sea salt to taste
Fixin's (All or Some):
2 plantains-worth of Plantain Chips
1 mango, sliced and grilled until lightly charred
1 avocado, sliced
4 strips bacon, crumbled
dollop of full-fat yogurt
1/2c. shredded pepper jack

This recipe makes A LOT. I even shared it between two and there's still leftovers. Even with the half amounts I've listed here, you'll likely have extra; the pork and pineapple salsa get better in the fridge fortunately. Some quick tips:
1) It'll seem like there's not enough liquid to cover the pork so it doesn't get dry.  But if you add more, you WILL end up with stew that you have to strain the meat out of (which does leave good sauce/broth for later use...)
2) If the plantains don't have quite the right crisp, toss them with olive oil in the frying pan.
3) If you're not feeling lazy, it creates a finer texture if you put half the salsa in a food processor for a few pulses and then mix it back in.

First off, toss the pork ingredients in the crockpot for 8 hours on low.  About an hour before you'd like to eat, start chopping and peeling-- put the plantain chips in the oven, toss together the pineapple salsa, and slice the avocado.  Cut up some mango strips and put it on the grill (or George Foreman) until it has light char marks, then dice it into smaller pieces.  Fry up some bacon while you're waiting for the mango to grill.  When the plantain chips are ready, put them on a plate and start layering shredded cheese with all the other ingredients.  Top with some more cheese, pop in the oven on LOW (unless you want to shatter your plate!) for about five minutes, until everything is melted together in one delicious tropical mess.

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