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No one expects a dish this delicious while camping. By preparing the pork at home, cooking over the fire is kept to a minimum. Store leftovers in the cooler, and then reheat and serve with a fried egg for a breakfast that will fuel your adventures all day.
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- ½ (16 ounce) jar tomatillo salsa
- 1 cup chicken stock
- 8 cups tortilla chips
- 2 ½ cups shredded aged Cheddar cheese (such as Beecher's Flagship)
- 2 cups citrus-braised pulled pork
Directions
Step 1
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Step 2
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
Cook’s Notes:
Get the recipe for Citrus-Braised Pork.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 841 | |
| % Daily Value * | |
| Total Fat48g | 62% |
| Saturated Fat23g | 113% |
| Cholesterol174mg | 58% |
| Sodium1968mg | 86% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber3g | 11% |
| Total Sugars4g | |
| Protein49g | |
| Vitamin C2mg | 10% |
| Calcium608mg | 47% |
| Iron2mg | 9% |
| Potassium223mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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