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Cheesy Pork Enchilada Stew
Makes eight servings

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 for 4-5 hours (or low, 7-9 hours). Break meat apart with spoon. Add cheeses and stir until melted. Tip: Leftover stew can be made into a dip.