2 (5.5-ounce) cans spicy-hot vegetable juice (such as V-8)
1/3 cup chopped fresh parsley
How to Make It
Preheat oven to 375°.
Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.
Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; sauté 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.