Southwest Pork Stew

No question – this soup/stew is about the easiest recipe ever! But, that doesn’t mean it’s not fabulous!
Throw the ingredients together and heat – you can go from start to finish in about 15 minutes, and the combination of flavors is amazing!


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.


  1. Warm salsa verde in a large saucepan over medium-high heat, stirring occasionally, 2 minutes.
  2. Stir in chicken broth, black beans, diced tomatoes, pork and cumin, and bring to a boil.
  3. 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.

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