Loaded Chorizo Tostone Nachos

Pork Butt Chorizo:

• 1 lb. Pork Butt
• 1 tsp. cumin seed
• 1 tsp. coriander seed
• 2 bay leaves
• 5 whole cloves
• 1/4 tsp. ground cinnamon
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• 1 Tbsp. granulated garlic
• 1 tsp. kosher salt
• 5 whole peppercorns (or 1/2 tsp. ground black pepper)
• 2 Tbsp. ancho chili pepper
• 3 Tbsp. apple cider vinegar

Cheddar Dipping Sauce (recipe follows)

• 2 Tbsp. unsalted butter
• 1/2 medium-sized onion, diced
• 2 garlic cloves, finely chopped
• 2 Tbsp. flour
• 1 cup milk
• 1/2 cup chopped cilantro
• 3 cups white cheddar, grated
• 3 cups Monterey Jack cheese, grated
• 1/2 cup sour cream
• 1/2 Tbsp. salt

Tostones:

• 2 cloves garlic, finely chopped
• 1/2 lb. unsalted butter, softened
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 unripe plantains
• Vegetable oil

To plate:

• 1 lb. fresh Pork Butt Chorizo (recipe above)
• Cooked Tostones (recipe above)
• 1/2 cup White Cheddar Sauce
• 1/2 cup queso fresco
• 1 jalapeño, thinly sliced, seeded
• 1 Roma tomato, diced
• 1 red onion, thinly sliced
• 1 watermelon radish, julienned
• 1/2 cup sunflower sprouts1 lime, quartered
• 1/2 cup guacamole

• 2 cloves fresh garlic
• Salt, to taste
• 8 oz. Pork Tenderloin
• 1/4 oz. cumin
• 1 tsp. olive oil
• 3 6-inch pieces French bread
• 1/2 cup yellow mustard
• 1/2 cup dill pickle chips
• 6 slices Swiss Cheese
• 6 slices smoked Gouda
• 8 oz. ham (6 slices)
• 2 oz. butter