Patter Fam Sauces and Pastor's Pantry Cooking School

1 lb. Pulled Pork
½ lb. Salt Cured Ham (slab that can be diced brunoise)
Salt and Pepper to taste
1 tsp. Cumin
1 tsp. Oregano
½ cup Onion
1 T minced Garlic
1/3 cup Dijon Mustard
2 cups grated Swiss Cheese
1 Bay Leaf
Pinch Chili Flakes
2 cups Chicken Broth
3 oz. Lime Juice
2 large whole Dill Pickles, diced (brunoise)
1 large bag of Tortilla Chips

Braise Pork in a mixture of Chicken Broth, Lime Juice, Chili Flakes, Bay Leaf, Salt, Pepper, Oregano, Cumin, Onion and Garlic until tender enough to shred (about 1 hour).
Drain and shred pork and set aside with any of the onions and garlic until ready to assemble nachos. Discard bay leaf.
Preheat oven to 400 degrees.
Pile chips on cookie sheet and top with Pork and Diced Ham. Drizzle with Dijon Mustard. Top the meat with the shredded swiss cheese. Place in a 400-degree oven for 5 minutes to melt the cheese. Remove and garnish with some finely diced Dill Pickles.

Written by Joyce Peters — May 13, 2020


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