Combine pork, garlic, olive oil, cumin and chipotle. Mix to toss pork with all of the ingredients. Leave to marinate for at least 30 minutes and up to overnight.

In a skillet, heat oil.

Add pork chops and brown on both sides. Add pineapple juice and bring to a boil. Reduce to a simmer and cook for 1 hour. Chop.

Add salt and cilantro. Stir to combine.

Preheat oven to 400 F.

Cut the tortillas into quarters.

Heat a pot with enough oil for deep frying. Add tortilla quarters and fry until golden brown.

Drain on paper towels. Sprinkle with salt and pepper.

Layer some tortilla chips on the bottom of a bowl.

Sprinkle a little pork and pineapple on top. Add some beans, corn and cheese on top. Add another layer of chips and repeat. Sprinkle scallion on top.

Place in oven for about 10 minutes, until cheese melts.