Southwest Pork Stew

Southern Living
Southwest Pork StewRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Make this stew with pulled or shredded pork from your favorite barbecue joint or deli-roasted chicken from the grocery store.

Makes 2 qt.


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1 (16-oz.) jar salsa verde
2 cups reduced-sodium chicken broth
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can fire-roasted diced tomatoes
1 pound shredded smoked pork, without sauce
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper


Hands-on: 10 Minutes
Total: 20 Minutes

Cook salsa verde in a large saucepan over medium-high heat, stirring occasionally, 2 minutes. Stir in chicken broth and next 4 ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Season with salt and pepper, and serve immediately.

TOP IT OFF A flourish of herbs, a slice of avocado, and a dollop of sour cream take this dish to the next level.

Created date

October 2015