Photo: Alison Miksch; Styling: Buffy Hargett Miller
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
How to Make It
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.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
This recipe is ideal for the working wife/mom, or anyone in a hurry. It's so delicious, that you'd never guess it only took 20 minutes to make from start to finish! I just put the tiny amount of leftovers away and am already getting requests to have it again! The avocado and sour cream topping truly does take it to the next level!