Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living November 2015

Gallery

Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Makes 2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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