• Tabasco® Hot Sauce,
  • Fresh cilantro,
  • 1 pkg. Smithfield® Fresh Seasoned Pork Carnitas,
  • 1/2 cup masa harina (corn flour),
  • 2 (10-oz.) cans red enchilada sauce,
  • 1 (15-oz.) can black beans, rinsed and drained,
  • 1 (10-oz.) can diced tomatoes and green chiles,
  • 1 cup no-salt-added chicken stock,
  • 1 (4-oz.) can chopped green chiles,
  • 1/2 large red onion, diced,
  • 1 1/2 teaspoons minced garlic,
  • 2 cups (8 oz.) shredded sharp Cheddar cheese,
  • 4 oz. cream cheese,
  • Sour cream,
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MAIN DISH

Cheesy Pork Enchilada Stew

1. Place carnitas in 5-quart slow cooker. Add masa harina and toss to coat meat.
2. Add all remaining ingredients except cheeses. Cover and cook on High 4 to 5 hours (Low 7 to 9 hours).
3. Break meat apart with spoon. Add cheeses and stir until melted.

*Tip: Leftover stew can easily be made into a dip. Heat 6 cups of stew; add 2 cups shredded Cheddar cheese and 4 oz. cream cheese; stir until melted. Serve with tortilla chips.