COOKING WITH ROOSE - Chilean Independence Pork Nachos | ARCHER ROOSE

COOKING WITH ROOSE - Chilean Independence Pork Nachos | ARCHER ROOSE

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*This content has been revised to provide you with best party planning tips

By: The Archer Roose Team

Some people say that the Game Day food is just as important as the game itself. And there are others who say it’s even more important. Wherever your opinion might land–we can all agree it’s imperative that the food be delicious.

Our party philosophy at Archer Roose is to make things as simple as possible without sacrificing quality–and most importantly, joy. With the help of our friend and collaborator, Chef Adam Moore, we present our Chilean Independence Pork Nachos recipe. Easily prepared in an Instant Pot or slow cooker, pork roast is stewed with a blend of smoky spices and Archer Roose Sauvignon Blanc yielding the most tender and flavorful result. Planning your game day get-together couldn’t be easier with this effortless and appetizing spin on classic nachos.

Score big at your game day celebration with this unique and worldly recipe that will have your guests cheering!

Trying this recipe at your celebration? Share and tag us @archerroosewines on Instagram.

CHILEAN INDEPENDENCE PORK NACHOS

YIELD: 8-12 SERVINGS   |    PORTION SIZE: 6 CUPS   |    PREP TIME: 30 MINUTES 

INGREDIENTS

 

DIRECTIONS

CHILEAN PULLED PORK

¼ cup oil

1 Tablespoon Kosher Salt

1 Tablespoon dried oregano

1 Tablespoon cayenne pepper

1 Tablespoon smoked paprika

1 Tablespoon ground coriander

3 pounds pork roast, cut into large

chunks

1 (14.5 oz) can of diced tomatoes

½ each sweet onion. sliced thin

2 Tablespoons fresh garlic, chopped

1 cup Archer Roose Sauvignon Blanc

 

NACHOS & GARNISH

1 (12 oz) bag of corn tortilla chips

2 cups pickled jalapenos, chopped

1 cup melted queso dip

1 cup shredded white cheddar

½ each onion, finely chopped

1 bunch fresh cilantro, chopped

         

 

FOR THE CHILEAN PULLED PORK

Preheat Instant Pot on SAUTE function.

In a large bowl, whisk together the oil with the salt, oregano, cayenne, paprika and coriander.

Cook on MEAT/STEW function or HIGH pressure for 60 minutes, or until pieces are fork tender. Shred and allow to rest in the cooking juices until ready to use. Mixture can be frozen for later use.

To serve:

Top tortilla chips with shredded pork, jalapenos, queso, shredded cheese, onion, and cilantro.

If Preparing in a Crock Pot:

Sear pork in a skillet and then add to crock pot. Cook for 4 hours on LOW or until tender.

       

*This content has been revised to provide you with best party planning tips

By: The Archer Roose Team

Some people say that the Game Day food is just as important as the game itself. And there are others who say it’s even more important. Wherever your opinion might land–we can all agree it’s imperative that the food be delicious.

Our party philosophy at Archer Roose is to make things as simple as possible without sacrificing quality–and most importantly, joy. With the help of our friend and collaborator, Chef Adam Moore, we present our Chilean Independence Pork Nachos recipe. Easily prepared in an Instant Pot or slow cooker, pork roast is stewed with a blend of smoky spices and Archer Roose Sauvignon Blanc yielding the most tender and flavorful result. Planning your game day get-together couldn’t be easier with this effortless and appetizing spin on classic nachos.

Score big at your game day celebration with this unique and worldly recipe that will have your guests cheering!

Trying this recipe at your celebration? Share and tag us @archerroosewines on Instagram.

CHILEAN INDEPENDENCE PORK NACHOS

YIELD: 8-12 SERVINGS   |    PORTION SIZE: 6 CUPS   |    PREP TIME: 30 MINUTES 

INGREDIENTS

 

DIRECTIONS

CHILEAN PULLED PORK

¼ cup oil

1 Tablespoon Kosher Salt

1 Tablespoon dried oregano

1 Tablespoon cayenne pepper

1 Tablespoon smoked paprika

1 Tablespoon ground coriander

3 pounds pork roast, cut into large

chunks

1 (14.5 oz) can of diced tomatoes

½ each sweet onion. sliced thin

2 Tablespoons fresh garlic, chopped

1 cup Archer Roose Sauvignon Blanc

 

NACHOS & GARNISH

1 (12 oz) bag of corn tortilla chips

2 cups pickled jalapenos, chopped

1 cup melted queso dip

1 cup shredded white cheddar

½ each onion, finely chopped

1 bunch fresh cilantro, chopped

         

 

FOR THE CHILEAN PULLED PORK

Preheat Instant Pot on SAUTE function.

In a large bowl, whisk together the oil with the salt, oregano, cayenne, paprika and coriander.

Cook on MEAT/STEW function or HIGH pressure for 60 minutes, or until pieces are fork tender. Shred and allow to rest in the cooking juices until ready to use. Mixture can be frozen for later use.

To serve:

Top tortilla chips with shredded pork, jalapenos, queso, shredded cheese, onion, and cilantro.

If Preparing in a Crock Pot:

Sear pork in a skillet and then add to crock pot. Cook for 4 hours on LOW or until tender.

       

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