Homemade Pulled Pork Nachos and "Salsa" Soup

In less than a week, Boyfriend and I will journey to my motherland, Japan. Boyfriend's work is taking him to Tokyo for an international meeting and I convinced him to take me along. Let's face it, I wasn't going to turn down the opportunity to fly half way across the world, especially to Japan.

Since we're leaving the country in a few days, I figured we could save some money by having soup at home instead of going out to eat for a whole week.

We had some left over pulled pork from a few days ago, and I was going to make soup with kale and sweet potatoes and the pork. However, Boyfriend was dreaming of previously made nachos. No chips, no problem.

As far as the soup is concerned, it's not getting any warmer in Illinois, and soup seemed like the most reasonable option. Since I was making nachos anyway, it only made sense to make a salsa inspired soup.

Pulled Pork Nachos with Baked Tortilla Chips

8 taco-sized corn tortillas
non-stick spray
salt and pepper
1 cup of pulled pork, I used Kalua Pork recipe
1/2 avocado, cubed
2 cups cheese, shredded, I used pepperjack

For chips, spray each corn tortilla with non stick spray on both sides. Season with salt and pepper on both sides, you can add other seasonings if desired. Stack tortillas, like pancakes, and cut in half and then into quarters. Evenly space onto 2 baking sheets sprayed with non stick spray and bake in a 400 degree oven for 6-8 minutes, until chips are crispy.

While chips are baking, take a small saute pan and heat pulled pork. You may need some oil in the pan, depending on how fatty your pork is. Saute with salt and pepper until pork begins to turn golden brown. After chips are crisp, consolidate chips onto an oven-proof plate and cover with pulled pork and cheese.


Place nachos back into oven until cheese melts. Top with cubed avocado and another sprinkle of salt and pepper. Serve hot.

"Salsa" Soup

1 tbsp olive oil
3 small onions, diced
1 red bell pepper, diced
2 garlic cloves, minced
garlic powder
pizza seasoning
1 can diced tomatoes
2 cups chicken broth
1 can black beans. rinsed and drained
1 can of sweet corn, drained
salt and pepper
Shredded cheese, optional, I used pepperjack

In a large pot over medium heat, place olive oil, onions, pepper, garlic, salt and pepper and seasonings. Saute for 5-7 minutes or until veggies have softened. Add diced tomatoes, including liquid, and chicken broth. Add black beans and corn  and bring soup to boil, then reduce to a simmer for 20-30 minutes. Ladle into bowls and top with cheese.

This soup is awesome as a salsa itself. Scoop the soup with the homemade chips and it's a nice, warm option for Winter.

Soon I will be slurping real ramen and playing Pachinko. Until then, it's pantry cooking.

-Akemi-chan