Perfect Skillet Nachos

I love making a particular type of pork roast that leaves me with a couple pounds of succulent pork for sandwiches, quesadillas, and eating straight. (Plus I make a batch of beef stew* in the pot once I remove the pork- it’s mind-blowingly good!)

Making skillet nachos takes this way beyond “next level” to “the best couch movie night supper you’ve ever put in your mouth.”

Please try the pork recipe too – you could use any non-smokey shredded meat here (including chicken) but I can’t tell you enough how much we love this pork roast.

Balsamic Beer Braised Pork Roast from She Wears Many Hats (a local gal!)

Two adjustments to the pork recipe: I sear the roast in a bit of bacon drippings instead of oil, and I deglaze the pot with some cream sherry or bourbon before pouring in the braising mixture. I also think this recipe works best with a non-bitter, non-hoppy medium brown beer. A Belgian double or triple would be quite nice.

Ok, now for the nachos!

Perfect Skillet Nachos

Serves 4

• 12″ Cast iron skillet— if you don’t have one, use anything heavy that will really hold heat and is both oven and stovetop safe
• 1 small onion, chopped
• 1 T butter
• 1-2 cups pulled pork or other shredded meat
• Tortilla chips – maybe half a bag?
• 2-3 cups shredded cheese (we used a blend of yellow cheddar and a block of cheddar/gruyere from Trader Joe’s)
• Jar of corn salsa, preferably Trader Joe’s (it has a nice sweetness)
• 1 can of Rotel tomatoes
• Salt, pepper, and fajita seasoning (to taste)
• 1 avocado sliced OR guacamole
• Sour cream
• Optional: salsa, hot sauce, etc

Heat butter in cast iron skillet on stovetop over medium and sauté onion (with a little salt and pepper) till lightly browned. Set onion aside and remove skillet from heat.

Preheat oven to 425

Create two layers in the skillet, each in this order: 1/3 of the chips, 1 Cup cheese, 1 Cup pork (break it up and scatter), ½ cup or so corn salsa, and half of the onions. Sprinkle with a little fajita seasoning or a bit of pepper, if desired.

Make 2 layers like that, then pour the can of Rotel over the top of the second layer.

Top with remaining chips and cheese and sprinkle with fajita seasoning. Make sure there’s a layer of cheese on top to get melty.

Place skillet in oven for 15-20 min. You want it to heat and melt all the way through without burning.

Broil on high for 1-2 min at end to brown the cheese, if needed.

Top each quadrant with avocado (or guacamole) and a dollop of sour cream. Dig in!!

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Making the pork recipe? Prep ahead to make beef stew in the same pot as soon as you remove the pork. You can set it aside when done to eat the next day. The pork drippings add a depth and richness to the stew that’s unbeatable.

I do mine this way:

Remove the pork, leave all pan drippings. Return pot to stovetop over medium heat and leave oven on 350.

Toss beef cubes with 1-2T flour, salt, pepper, and favorite steak seasoning (or thyme). When pot is hot, brown beef cubes but don’t cook through. Deglaze pan with a liquid you like- I usually use either wine or sherry, about a quarter cup.

Chop onion, celery, carrots (and optional potato) and add to pot. Stir well to pull up bits on bottom of pan.

Add 4 cups beef stock and stir.

Stir in 1+ cup of pearl barley (optional) or add egg noodles about halfway through cooking (see below).

Season well with thyme, salt, pepper, etc.

Bring pot to simmer on stovetop then cover and return to oven to finish cooking. I usually check after 45 minutes to see if the beef is tender and the vegetables are cooked. If you’re doing egg noodles, wait about 20 minutes before adding them.

Cooking the stew in the oven keeps the beef really tender, and makes use of the oven heat you just spent making the pork. 😉