Sheet Pan Christmas Pozole Nachos with Roasted Red Adobo Sauce

We are bringing the holiday spirit to the grill with these "Christmas Style" nachos. We feature the deep red chiles of a Pozole Rojo on the pork, contrasted with a bright, tangy Pozole Verde sauce drizzled on top. The red and green colors pop against the melted cheese, and the homemade "Corn Gravel" provides the crunch.

Yield: 4-6 servings (as an appetizer) or 2-3 servings (as a main meal)
Prep Time: 25 minutes (includes roasting vegetables and blending sauce)
Cook Time: 15 minutes (melting cheese on the grill)
Special Equipment: Blender or Food Processor (for the adobo sauce/verde), Large Rimmed Baking Sheet (Standard Half-Sheet Pan), Cast-Iron Skillet (for charring the onions/garlic)

Ingredients

• 1 bag Restaurant-Style Tortilla Chips (sturdy)

• 2 cups Pulled Pork

• 2 cups Oaxaca Cheese or Monterey Jack, shredded

• Crispy Corn Gravel, crispy hominy pieces!

• ½ cup Salsa Verde (homemade or store-bought, try this easy recipe!)

• Garnish: Radishes, sliced; Cabbage, shredded; White Onion, diced; Crema; Lime wedges

  The Roasted Red Adobo:

• 3 Guajillo Chiles, dried, stemmed, and seeded

• 1 Ancho Chile, dried, stemmed, and seeded

• ½ White Onion, sliced into thick rounds

• 3 cloves Garlic, unpeeled

• ½ cup Chicken Stock

• 1 tsp Dried Mexican Oregano

• ½ tsp Ground Cumin

• Salt to taste

Directions

1. Toast and Soak: Heat a dry skillet over medium heat. Toast the dried chiles for 30 seconds per side until fragrant. Cover with hot water and soak for 15 minutes.

2. Char the Aromatics: While chiles soak, place the onion slices and unpeeled garlic in the dry skillet (or on the grill) and cook until blackened in spots. Peel the garlic after roasting.

3. Blend the Adobo: Drain the chiles. Blend the softened chiles, roasted onion, garlic, chicken stock, oregano, and cumin until completely smooth. Season generously with salt.

4. Dress the Pork: Toss the pulled pork in the Red Adobo sauce until it is sticky, coated, and deep red in color.

5. Build the Base: Spread the tortilla chips across a large rimmed baking sheet. Distribute the red adobo pork evenly over the chips.

6. Add the Crunch: Sprinkle the Crispy Corn Gravel generously over the pork and chips.

7. Cheese and Bake: Cover everything with the shredded Oaxaca cheese. Place in a 400°F oven until the cheese bubbles and chips toast.

8. The Christmas Drizzle: Remove from heat. Immediately drizzle the Salsa Verde over the nachos in a zig-zag pattern to create the festive red-and-green look.

9. Garnish and Serve: Top with fresh cabbage, radishes, onion, and crema, and serve immediately.