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Southwest Pork Stew

Southwest Pork Stew

Take that leftover pulled pork up a notch with this spicy southwest pork stew.
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Main Course
Cuisine Mexican


  • Slow Cooker


  • 16 oz salsa verde Jarred in the ethnic section of your supermarket
  • 2 cups low-sodium chicken broth
  • 15 oz beans I used Luck's pinto and great northern bean mix
  • 15 oz fire-roasted diced tomatoes, canned
  • 1.5 lbs leftover pulled pork, unsauced
  • 1 Tbsp ground cumin
  • salt and pepper


  • Pour the salsa verde in the bottom of your slow cooker, set to low. Let the salsa get slightly warm.
  • Add drained beans, diced tomatoes, and cumin. Thoroughly mix.
  • Add the shredded pork, breaking up larger chunks.
  • Warm chicken broth in the microwave for approximately one minute (depending upon the wattage of your microwave).
  • Pour warmed broth in slow cooker. Add salt and pepper to your tastes.
  • Cook in slow cooker for 5-6 hours.
  • Turn off slow cooker. Remove the lid and allow the pork to sit for 5-10 minutes.
  • Then thoroughly stir.
  • Serve with shredded cheddar cheese and sour cream. It can be served over rice.
Keyword pulled pork, salsa