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Ground Pork Queso

Dip into the ultimate flavors of Ground Pork Queso. Made with flavorful ground pork and creamy queso, this quick and easy dish is sure to delight your taste buds. Spice up your next gathering with the dish you can’t get enough of.

Cooking time 15 min
Preparation time Prep 10 min
Total time Serves 6

Ingredients

  • 16 oz. fresh ground pork
  • 1 tbsp. extra virgin olive oil
  • 1 cup vegetable stock
  • 1 tbsp. tomato paste, organic
  • 1 ½ tsp. all purpose seasoning
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 3 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp. all purpose flour
  • 2 cups whole milk
  • 2 lb. grated or shredded Gouda, Oaxaca or Mozzarella cheese
  • ½ cup canned diced tomatoes, mostly drained
  • 4 oz. diced green chiles
  • 2 tbsp. chopped fresh cilantro for topping

Ingredients

  • 16 oz. fresh ground pork
  • 1 tbsp. extra virgin olive oil
  • 1 cup vegetable stock
  • 1 tbsp. tomato paste, organic
  • 1 ½ tsp. all purpose seasoning
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 3 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp. all purpose flour
  • 2 cups whole milk
  • 2 lb. grated or shredded Gouda, Oaxaca or Mozzarella cheese
  • ½ cup canned diced tomatoes, mostly drained
  • 4 oz. diced green chiles
  • 2 tbsp. chopped fresh cilantro for topping

Directions

  1. Heat oil in a large non-stick skillet over medium-high heat. Add ground pork, tomato paste, all-purpose seasoning, chili powder, cumin, red pepper flakes, salt, and pepper. Cook about 7–8 minutes until the ground pork reaches an internal temperature of 160 degrees F. Allow a 3-minute rest. 

  2. Drain off any excess fat from the pork and return to heat, adding the vegetable stock and cooking for another 10 minutes or until the liquid has reduced greatly, stirring occasionally. You want it to be saucy, but not watery. Scrape into a bowl and set aside. 

  3. Add butter to a separate saucepan and melt over medium heat. Add the garlic cloves. Cook until fragrant, about 1–2 minutes. Add canned tomatoes and green chiles and cook for another 5 minutes until the liquid has evaporated. Stir in the flour for 1 minute, then whisk in the milk and bring to a low boil for about 3 minutes, until thickened. ​

  4. Reduce heat, and add in a handful of cheeses, stirring constantly, add in another handful. Wait to add in more cheese until the first handful has melted. Continue whisking until all cheese has melted and it’s smooth and creamy.

  5. Place pork mixture into a serving dish, reserving about 2/3 cup for the topping. Pour warm queso over meat and top with reserved pork and garnish with chopped fresh cilantro.

  6. Serve immediately.

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