Carl & Deanna Miller’s Layered Chunky Queso Recipe

Pat pork cubes dry and season with 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, and 1 tsp oregano.

Heat 2 tbs oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown pork cubes on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.

Reduce heat to medium, add chopped onion to the pan and cook until translucent and beginning to brown, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Return pork to the pan, add chopped roasted green chiles and 1 cup stock. Bring to a simmer, scraping up browned bits. Cover and reduce heat to low; simmer gently until pork is tender, about 45–60 minutes (or transfer to a 300°F oven covered for the same time).

When pork is fork-tender, remove lid and increase heat to medium-high to reduce cooking liquid until it thickens slightly, about 5–8 minutes. Stir in 2 tbs fresh lime juice. Taste and adjust seasoning with remaining 1/2 tsp salt if needed. Keep warm.

Shred the cheeses if needed and set aside so they are near room temperature — this helps them melt smoothly.

In a medium saucepan over medium heat, melt 2 tbs butter. Stir in 1 tsp flour and cook, stirring, 30–45 seconds to make a light roux (this gives the queso body).

Slowly whisk in 1 cup half-and-half until smooth. Bring to a gentle simmer, stirring frequently, and cook until slightly thickened, about 2–3 minutes.

Reduce heat to low. Add the shredded/sliced white American and Monterey Jack cheeses in batches, stirring constantly until fully melted and smooth. If the sauce is too thick, loosen with up to 2–4 tbs additional milk or stock.

Stir in 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust. Keep queso warm on very low heat or in a small slow cooker set to warm to maintain a pourable consistency.

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (chunky is recommended).

Add 2 tbs fresh lime juice immediately to prevent browning, then add finely diced red onion, chopped cilantro, minced jalapeño (if using), 3/4 tsp salt, and 1/4 tsp black pepper. Fold gently to combine. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Warm chips (optional)

If desired, warm chips briefly in a 350°F oven for 3–4 minutes to refresh their crispness. Transfer to a large shallow serving bowl or cast-iron skillet for a family-style presentation.

Spread a thin layer (about 1/2 cup) of warm queso in the bottom of the serving vessel to act as a base.

Spoon 1 to 1 1/2 cups of the warm green chile pork evenly over the queso layer.

Ladle an additional 1 to 1 1/2 cups of queso over the pork so the pork is partially covered and visible in chunky pockets.

Top the layered queso and pork with 3/4 to 1 cup of guacamole, dolloped into the center and slightly spread but leaving some queso visible.

Scatter diced tomatoes or pico (if using) and pickled jalapeños over the top. Garnish with fresh cilantro leaves.

Serve immediately with warm tortilla chips for dipping. Provide spoons for scooping layers and extra napkins — this is a hearty, shareable starter.