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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

Family Recipes

Pulled_Pork_Nachos

Stew Leonard’s Pulled Pork Nachos

Spicy, smoky, crispy, and tender, Stew Leonard’s Executive Chef Michael Luboff’s fail-proof recipe for Pulled Pork Nachos will surely add some flair to any Mexican fiesta. Serve with a side of Stew Leonard’s guacamole, sour cream, and medium-hot salsa.

Ingredients
1 bag Rippled Potato Chips (16 oz.), Tortilla Chips (16 oz.) or Blue Corn Strips (11.5 oz.)
2 cups Pulled Pork
1/4 cup Red Onion, thinly sliced
2 cups Mexican Blend Shredded Cheese
2 to 4 tbs. BBQ Sauce
Jalapeno, optional
Black Olives, optional
Cilantro Leaves, optional

Directions

Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet.
Place pulled pork over chips.
Add on the red onion slices.
Sprinkle on cheese and drizzle the of BBQ sauce on top.
Bake for 5-10 minutes until cheese is melted.
Garnish with black olives, jalapenos, and chopped cilantro to taste

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