plant-based pulled pork nachos

Prep time: 20 minutes
Cook time: 25 minutes
Ready in: 45 minutes
Serves: 10-12

Ingredients

For salsa verde:

• 2 1/2 pounds tomatillos, peeled and halved
• 3 small jalapenos, seeded, halved
• 1 large yellow onion, cut into 1-inch pieces
• 5 cloves garlic, peeled
• 3 tablespoons vegetable oil, or refined coconut oil, divided
• 1 cup chopped fresh cilantro
• 2 limes, juiced
• Kosher salt and freshly ground black pepper, to taste
• 1 (2.5-pound) package jack & annie’s naked jackfruit

For assembly:

• 1 1/2 cups sour cream, or vegan sour cream
• 1 tablespoon ground cumin
• 1 lime, juiced
• Kosher salt, to taste
• 2 (13-ounce) bags yellow corn tortilla chips
• 5 cups shredded cheddar cheese, or vegan cheddar-style cheese
• 2 avocados, halved, pitted, peeled and sliced
• 2 (2.25-ounce) cans pitted sliced black olives, drained
• 2 large jalapenos, seeded and sliced
• 3 small radishes, thinly sliced
• Fresh cilantro leaves, for garnish

Preparation

1. For salsa verde: Preheat oven to broil and line a rimmed baking sheet with aluminum foil.
   Place tomatillos, jalapenos, onion and garlic on prepared baking sheet. Drizzle with 1
   tablespoon oil and toss to coat. Broil, tossing vegetables occasionally, until dark
   golden-brown and tender, about 10 to 14 minutes.
2. Transfer vegetables, cilantro and lime juice to blender and puree until smooth, scraping
   down the sides as needed, about 1 minute. Season with salt and pepper, to taste.
3. Heat remaining oil in a large skillet over medium heat. Add jackfruit and cook, stirring
   occasionally until fully heated through, about 5 to 6 minutes. Stir in salsa verde until
   combined. Remove from heat.
4. For assembly: Combine sour cream, cumin and lime juice in a small bowl. Season with
   salt, to taste. Place tortilla chips on a rimmed baking sheet. Top with cheese, and broil
   until melted, about 3 to 5 minutes. Top with jackfruit mixture, avocados, olives, radishes
   and cilantro. Dollop with sour cream mixture and serve.