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Southwest Pork Stew

Southwest Pork Stew

Take that leftover pulled pork up a notch with this spicy southwest pork stew.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Slow Cooker

Method
 

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