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1
Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour.
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2
In a large heavy skillet fry the rounds in batches in 3/4 inch of 375F.
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3
oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides.
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4
Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt.
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5
The tortilla chips may be made 1 day in advance and kept in an airtight container.
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6
In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin.
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7
Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated.
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8
Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart.
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9
Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain.
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10
Let the pork cool and using 2 forks or your fingers shred it.
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11
The shredded pork may be made 2 days in advance and kept covered and chilled.
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12
In a small bowl combine the tomatoes, the onion, the coriander, the jalapeno, the lime juice, and salt and pepper to taste.
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13
Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig.
