Pulled-Pork Nachos

These are game-day worthy.  I'm not calling it a dip, even though you use chips to scoop it up.  You could put it in a tortilla shell with shredded lettuce as a tostada.  The real point is that the pork turned out how I was expecting.

I used my own home-made tortillas, but feel free to get the soft corn tortillas at the market and fry them.

1 lb pork for stew
*1 tsp chili powder
*1/2 tsp paprika
1/8 tsp pepper
1/4 tsp salt
4 corn tortillas
oil for frying
2 Roma tomatoes
1/4 C chopped red onion
1 C shredded cheddar or "mexican blend" cheese
sour cream for garnish

1.  Place pork in small saucepan.  Sprinkle with chili powder, paprika, pepper, and salt.  Add water to cover.  Bring to a boil, reduce to simmer.  Cover and cook until very tender, about 1-1/2 hours.  Drain and cool slightly.  Using two forks, pull apart meat at the grain to make shreds.  Set aside.

2.  Heat 1" of oil in a saucepan until water drops dance, or use a deep-fryer set to 375º.  Cut tortillas into chip-sized pieces and drop into oil.  Fry until crisp.  Remove from oil and place on paper towels to drain for a few minutes.

3.  Place chips on serving platter.  Add pork, tomatoes, onions, and cheese.  Top with sour cream and serve hot.

Difficulty rating :-0