Shredded Pork with Tomato Salsa on Tortilla Chips

1. 1

   Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour.

2. 2

   In a large heavy skillet fry the rounds in batches in 3/4 inch of 375F.

3. 3

   oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides.

4. 4

   Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt.

5. 5

   The tortilla chips may be made 1 day in advance and kept in an airtight container.

6. 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.

7. 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.

8. 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.

9. 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.

10. 10

    Let the pork cool and using 2 forks or your fingers shred it.

11. 11

    The shredded pork may be made 2 days in advance and kept covered and chilled.

12. 12

    In a small bowl combine the tomatoes, the onion, the coriander, the jalapeno, the lime juice, and salt and pepper to taste.

13. 13

    Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig.

* Per serving · 4 servings · Values may vary.