Rural Missouri - October 2024 - 35

Wild !
from Missouri Pork Association
Ground Pork Queso
1 tablespoon olive oil
1 pound fresh ground pork
1 tablespoon tomato paste
1 1/2 teaspoons all-purpose seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
Pinch of red pepper flakes
1 cup vegetable stock
Salt and pepper, to taste
3 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup canned diced tomatoes, mostly drained
4 ounces diced green chiles
2 tablespoons all-purpose flour
2 cups whole milk
2 pounds Gouda or mozzarella cheese, grated or shredded
2 tablespoons fresh cilantro for topping, chopped
Heat oil in a large skillet over medium-high heat. Add
ground pork, tomato paste, all-purpose seasoning, chili
powder, cumin, red pepper flakes, salt and pepper. Cook
7 minutes until ground pork reaches an internal temperature
of 160 degrees. Rest 3 minutes.
Drain excess fat from pork and return to heat, adding
vegetable stock and cooking for another 10 minutes or
until liquid has reduced greatly. Stir until saucy. Remove
from heat.
Add butter to a separate saucepan and melt over medium
heat. Add garlic cloves. Cook 1 to 2 minutes. Add
canned tomatoes and green chiles, cook for 5 minutes
until liquid has evaporated. Stir in flour for 1 minute, then
whisk in milk and bring to a low boil for about 3 minutes,
until thickened.
Reduce heat and gradually add cheese until fully melted.
Whisk until smooth.
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. Garnish with chopped cilantro.
Serve immediately.
Homemade Ground Pork
Sloppy Joe Sliders
2 tablespoons unsalted butter
2 pounds fresh ground pork
1 red onion, diced
4 teaspoons light brown sugar
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 cup vegetable broth
1 1/2 cups ketchup
2 teaspoons yellow mustard
3 tablespoons cornstarch
4 tablespoons water
3 cups sharp cheddar cheese, shredded
12 Brioche butter rolls
Preheat oven to 350 degrees. Lightly spray a standard baking
dish with cooking spray. Set aside.
In a large skillet over medium heat, add butter and
let it melt. Add ground pork, onion, brown sugar, garlic
powder, smoked paprika, salt and black pepper, stirring to
combine. Continue cooking until ground pork has reached
an internal temperature of 160 degrees and allow for a
3-minute rest.
Add in tomato paste, vegetable broth, ketchup and yellow
mustard. Stir to combine.
In a small dish, whisk together the cornstarch and water
until smooth and a milky consistency. Pour into pork
mixture and stir, cooking until thickened, about 1 to 2
minutes.
Split rolls in half horizontally and place the bottom
halves in the prepared baking dish. Spread the sloppy Joe
mixture evenly over the bottom halves of the rolls. Evenly
sprinkle the shredded cheese over the top. Place the top
halves of the rolls over the cheese.
Cover the baking dish with aluminum foil. Bake for 15
minutes, or until the cheese is hot and bubbly. Remove foil
and bake for an additional 5 minutes (or until the tops of
the sliders turn a golden brown).
Remove from oven, slice and serve.
OCTOBER 2024 | RURALMISSOURI.COOP 35
http://www.RURALMISSOURI.COOP
Rural Missouri - October 2024

Table of Contents for the Digital Edition of Rural Missouri - October 2024
