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Southwest Pork Stew


Recipe source: Southern Living | November 2015

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Rate this recipe 4.3/5 (6 Votes)


  • 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


Servings 2
Adapted from


Step 1

1. 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. 2. 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.


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