Cheesy Pork Enchilada Stew
Prep time: 10 minutes
Cook time: 4-5 hours
1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
1/2 cup corn flour
2 (10-ounce) cans red enchilada sauce
1 (10-ounce) can diced tomatoes and green chilies
1 (4-ounce) can chopped green chilies
1 1/2 teaspoons minced garlic
1 (15-ounce) can black beans, rinsed and drained
1 cup no-salt-added chicken stock
1/2 large red onion, diced
4 ounces cream cheese
2 (8-ounce) cups shredded sharp cheddar cheese
Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat. Add all remaining ingredients, except for cream cheese and shredded cheddar. Cover and cook on high for 4-5 hours (low 7-9 hours). Break meat apart with spoon. Add cheeses and stir until melted.
Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.