Southwest Pork Stew
1 16 oz jar salsa verde
2 cups chicken broth
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can fire-roasted diced tomatoes
1 lb shredded smoked pork, without sauce (or you can use shredded rotisserie chicken here)
1 tsp ground cumin
Kosher salt and freshly ground black pepper
Toppings: Cilantro, sour cream, avocado slices
NOTE: I picked up sliced pork at my favorite BBQ joint, and then I shredded it in a food processor.
- Warm salsa verde in a large saucepan over medium-high heat, stirring occasionally, 2 minutes.
- Stir in chicken broth, black beans, diced tomatoes, pork and cumin, and bring to a boil.
- Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Season with salt and pepper, to taste, and serve immediately with toppings on the side.