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Cheesy Pork Enchilada Stew


​Prep time: 10 minutes

Cook time: 4-5 hours

Servings: 8


1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas

1/2 cup corn flour

Hot sauce

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

Fresh cilantro 

1 (15-ounce) can black beans, rinsed and drained

1 cup no-salt-added chicken stock

1/2 large red onion, diced

Sour cream 

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. 

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