plant-based pulled pork nachos

Prep time: 20 minutes
Cook time: 25 minutes
Ready in: 45 minutes
Serves: 10-12

Ingredients

For salsa verde:

  • 2 1/2 pounds tomatillos, peeled and halved
  • 3 small jalapenos, seeded, halved
  • 1 large yellow onion, cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 3 tablespoons vegetable oil, or refined coconut oil, divided
  • 1 cup chopped fresh cilantro
  • 2 limes, juiced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (2.5-pound) package jack & annie’s naked jackfruit
For assembly:
  • 1 1/2 cups sour cream, or vegan sour cream
  • 1 tablespoon ground cumin
  • 1 lime, juiced
  • Kosher salt, to taste
  • 2 (13-ounce) bags yellow corn tortilla chips
  • 5 cups shredded cheddar cheese, or vegan cheddar-style cheese
  • 2 avocados, halved, pitted, peeled and sliced
  • 2 (2.25-ounce) cans pitted sliced black olives, drained
  • 2 large jalapenos, seeded and sliced
  • 3 small radishes, thinly sliced
  • Fresh cilantro leaves, for garnish

Preparation

  1. For salsa verde: Preheat oven to broil and line a rimmed baking sheet with aluminum foil.
    Place tomatillos, jalapenos, onion and garlic on prepared baking sheet. Drizzle with 1
    tablespoon oil and toss to coat. Broil, tossing vegetables occasionally, until dark
    golden-brown and tender, about 10 to 14 minutes.
  2. Transfer vegetables, cilantro and lime juice to blender and puree until smooth, scraping
    down the sides as needed, about 1 minute. Season with salt and pepper, to taste.
  3. Heat remaining oil in a large skillet over medium heat. Add jackfruit and cook, stirring
    occasionally until fully heated through, about 5 to 6 minutes. Stir in salsa verde until
    combined. Remove from heat.
  4. For assembly: Combine sour cream, cumin and lime juice in a small bowl. Season with
    salt, to taste. Place tortilla chips on a rimmed baking sheet. Top with cheese, and broil
    until melted, about 3 to 5 minutes. Top with jackfruit mixture, avocados, olives, radishes
    and cilantro. Dollop with sour cream mixture and serve.

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