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.
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.