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