Pork Green Chile Loaded Nacho Fries
If the idea of french fries smothered in spicy shredded pork and all your favorite nacho fixins sounds like a good idea, you’re going to love this recipe for Pork Green Chile Loaded Fries! This hearty recipe is a real fan favorite, and is perfect for serving on game day.
Football season is in full swing, the weather is getting chillier, and the days are getting shorter. As a result, all of my cooking instincts are shouting to make cozy soups, warming stews and rib-sticking fare. This awesome recipe upcycles pork green chile stew into a craveworthy batch of nacho fries that’s sure to win the adoration of your friends and family.
Oven baked french fries are topped with green chile shredded pork, melty cheese, creamy guacamole, chunky salsa, and spicy red chile crema for the best dang nacho fries you’ve ever tasted. Don’t get scared now – this recipe is deceptively easy, requiring just a few minutes of active time in the kitchen.
About This Recipe
Recently, my husband and I visited West Main Taproom & Grill and ordered a plate of their Green Chile Cheese Fries. HOLY SMOKES! They were SO TASTY! I just knew I had to come up with a copycat recipe at home. Luckily, I already had most of the elements worked out.
I’m a huge sucker for french fries, but I hate all the trans fats that you get at fast food joints. As a result, I keep a bag of frozen french fries in my freezer for when the craving strikes! Since I bake them in the oven, they are a guilt-free treat. Using these oven baked fries as the base for these loaded fries was a no-brainer.
Next up, I turned to my delicious recipe for pork green chile stew. This is one of my favorite recipes for the fall and winter, especially since it can be made in the slow cooker and any leftovers can be frozen. Make a big batch on your meal prep day and you get not one, but TWO delicious meals out of it when you use half to make these nacho fries!
For the chile crema I made a spicy red chile sauce and mixed it with crema Mexicana; it’s spicy, creamy, and addicting, especially when it’s served with piping hot french fries loaded up like nachos! Melted asadero cheese, homemade guacamole and chunky pico de gallo rounded the whole dish out.
What I love most about this recipe is how hands off it is. The oven does all the work, meaning you’re not spending your Sunday slaving away in the kitchen. That means you can be out in the action, watching all the plays. Go Cowboys, and Broncos, and Steelers (all my favorite teams)!
These smothered fries are also totally customizable. Feel free to swap in whichever cheese or toppings that you prefer. You can also go rogue and opt for tater tots to turn them into totchos! Yes, this is a thing. Yes, it is brilliant.
Strangely enough, my loaded fries are also kinda healthy – they’re packed with lean protein, lots of veggies, and heart healthy fats. I don’t feel one lick of guilt when I devour a whole plateful. If you don’t believe me, here are reasons why potatoes, avocados, and pork tenderloin are all considered part of a healthy diet!
These loaded nacho fries also happen to be gluten free, meaning they’re allergy friendly. Is there anything these bad boys can’t do?
Seriously, do yourself a favor and get to the kitchen straightaway. You need to make these Mexican smothered fries ASAP. Your tummy (and family) will thank you.
How to Make Spicy Pork Chile Cheese Fries
This recipe is seriously a snap to make.
Pork Green Chile
If you don’t have any of my pork green chile stew ready, here’s how you make it:
Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until the onions are tender, about 5 minutes.
Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 30 minutes.
Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.
Pro Tip: This recipe can also be transferred to a slow cooker for all day simmering on low.
Bake French fries according to package directions.
Preheat oven to 350 degrees F. Place your baked French fries across the bottom of your cast iron skillet or baking sheet lined with parchment paper.
Smother fries with pork green chile and sprinkle with shredded cheese.
Bake until the cheese is melted and bubbling and meat is warm, about 15 to 20 minutes.
Serve immediately with guacamole, sour cream, and salsa of your choice. DIG IN!
One thing I love about nachos or loaded fries is that you can just go nuts with your toppings! Feel free to add or swap in any of your favorites, including:
- green onions
- pickled red onions
- fresh cilantro
- sliced olives
- shredded lettuce
- hot sauce
- sour cream
- ALL the salsas
Once you load up your nacho fries with all the fixins, snap a pic and tag me in it on Instagram so I can see your drool-inducing creations!!
Frequently Asked Questions
Yes, and no. Don’t assemble the nacho fries until you’re ready to serve, but if you want to get a jump on things, you can easily make the pork green chile up to 3 months in advance. Depending on what kind of salsa you like, you can also make that up to a week in advance. Pre-shred the cheese on your meal prep day, and then the rest is all downhill from there!
These are YOUR smothered fries, so top them with whatever tickles your fancy. Feel free to swap in your favorite vegan cheese that melts well, or opt for plant based sour cream. You can also easily omit either the chile crema and cheese, subbing in salsa instead!
More tasty game day recipes
- Classic Guacamole
- Slow Cooker Beef Tongue Tostadas
- Spicy Michelada
- Brisket Sopes
- Carne Asada Fries
- Mole Nachos
If you tried these Pork Green Chile Loaded Nacho Fries, please be sure to rate and review the recipe below!
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Pork Green Chile Loaded Nacho Fries
- Bake French fries according to package directions.
- Preheat oven to 350 degrees F. Place your baked French fries across the bottom of your cast iron skillet or baking sheet lined with parchment paper.
- Smother fries with pork green chile and sprinkle with shredded cheese.
- Bake until the cheese is melted and bubbling and meat is warm, about 15 to 20 minutes.
- Serve immediately with guacamole, sour cream, and salsa of your choice.
Photography by Jenna Sparks