Nopales with Pork and Queso Fresco
Simmer nopales with pork in a guisado-style stew with tender meat, cactus strips and Queso Fresco for authentic Mexican flavor.
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Cooking tools:
- Slow cooker
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Slotted spoon
- Serving bowl
Ingredients
- 1 cup V&V Supremo® Queso Fresco
- 2 lbs. pork shoulder, trimmed, 1-inch cubes
- ¾ tsp. Kosher salt
- ½ tsp. ground black pepper
- 2 cloves garlic, peeled
- 4 dry arbol peppers
- 1 dry bay leaf
- ¼ large white onion, peeled
- ¾ cup water
- ¾ cup red enchilada sauce (see recipe or use your favorite brand)
- 2 cups jarred cactus (nopales), drained, rinsed, and roughly chopped
- 4 tsp. green onion, thinly sliced, divided
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