Southwest Carnitas Nachos Recipe

Bring the crowd to the table for a tasty nacho treat – perfect for game day or any day.
  • Ready in: 8 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 7 hours, 40 minutes
  • By:
  • Servings: Makes 10-12 servings

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  • 2 pounds boneless pork shoulder roast, cut into 4 sections
  • 1 poblano chile pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 (12 ounce) can beer or beef broth
  • 1 (8 ounce) package cream cheese
  • ¾ cup 2% milk
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 (13 ounce) package tortilla chips
  • Toppings such as diced tomatoes, chopped onions, shredded lettuce, sliced jalapeño peppers, chopped avocados or guacamole, sour cream, salsa

cooking methods

  • Slow Cooker


  1. In a 3-quart or larger slow cooker, combine pork, pepper and onions. Remove 1 tablespoon Southwest Slow Cooker Sauce Mix from packet and set aside. In small bowl, whisk together remaining Southwest Slow Cooker Sauce Mix and beer. Pour over roast. Cook on LOW 6-8 hours or HIGH 3-4 hours.
  2. Preheat oven to 400°F. Remove roast and vegetables from slow cooker; shred pork. Set aside.
  3. In medium microwave-safe bowl, microwave cream cheese on HIGH 1 minute. Whisk in milk and remaining 1 tablespoon Southwest Slow Cooker Sauce Mix. Microwave 1 minute; whisk vigorously until smooth. Whisk in ½ cup cheese. Microwave 1 minute or until smooth.
  4. Lay out half the tortilla chips on a large rimmed baking sheet. Layer with half the pork and vegetables, half the cream cheese mixture and ¾ cup cheese. Repeat layers. Bake 10-12 minutes or until cheese is melted.
  5. Sprinkle with desired toppings and serve with sour cream, guacamole and salsa, if desired.
Makes 10-12 servings.

Make Ahead: Prepare through step 2 and refrigerated, covered, up to 2 days ahead.

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