Nopales with Pork
by V & V Supremo Foods, Inc.
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3.92
Loading...3 Hours, 40 Min
4
Servings
12
ingredients
Nopales with Pork is an easy recipe with authentic sabor! Nopales cactus strips are slow-cooked with fall apart tender pork. With just a touch of Creamy Queso Fresco Cheese, this guisado style stew is a must-try treat.
Ingredients
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1 cup V&V SUPREMO® Brand Queso Fresco Cheese
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2 lbs. pork shoulder, trimmed, 1-inch cubes
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¾ tsp. Kosher salt
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½ tsp. ground black pepper
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2 cloves garlic, peeled
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4 dry arbol peppers
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1 dry bay leaf
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¼ large white onion, peeled
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¾ cup water
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¾ cup red enchilada sauce... see recipe or use your favorite brand
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2 cups jarred cactus (nopales), drained, rinsed, rough chop
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4 tsp. green onion, thin slice, divided
3 Steps to complete
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1Over a bowl, crumble Queso Fresco Cheese, cover, and refrigerate until needed.
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2In a slow-cooker; combine pork, salt, and pepper. Mix until pork is well coated on all sides. Add garlic, arbol peppers, bay leaf, onion, water, and enchilada sauce. Stir to combine. Cook on high heat for 3 hours or until pork is tender.
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3Stir in nopales, cover, and cook for an additional 30 minutes. Remove arbol peppers, bay leaf, and onion. Serve Nopales with Pork in a bowl or shallow dish topped with ¼ cup crumbled Queso Fresco Cheese and 1 teaspoon green onion. Enjoy!
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