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 cans (10 ounces each) red enchilada sauce
1 can (10 ounces) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 1/2 teaspoons minced garlic
fresh cilantro
1 can (15 ounces) 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 cups (8 ounces) shredded sharp cheddar cheese
Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 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.
