CARIBBEAN NACHOS

Caribbean Nachos image

Provided by Food Network

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 26

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Ingredients

Oil, for frying
6 green plantains, thinly sliced on a mandoline
1/2 cup Pinto Beans, recipe follows
1 cup cooked Pulled Pork, recipe follows
1/4 cup Red Chile Sauce, recipe follows
1 cup shredded Cheddar
Pinch chopped fresh culantro
1/4 cup sriracha mayo
1 pound dry red or pinto beans
2 3/4 teaspoons salt
1 cup diced onions
1 cup diced bell peppers
2 tablespoons sofrito
1/2 cup olive oil
1 cup diced cooked bacon or salted ham
3/4 pound pumpkin, cut into cubes 1/2 cup tomato sauce
1/2 cup minced garlic
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic salt
1 cup olive oil
One 9-pound boneless or bone-in pork butt
1 cup red chile puree
1 tablespoon minced garlic
Pinch dried oregano
Salt

Steps:

Bring oil to 350 degrees F in a deep-fryer.
Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.
Preheat the oven to 350 degrees F.
Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.
Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.
Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.
Preheat the oven to 250 degrees F.
Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.
Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.