Tex-Mex Pork Stew
Need a simple dinner that you can get on the table quickly - one that packs a little heat to warm you up this winter. My Tex-Mex Pork Stew is the answer.
- 1 16- ounce jar salsa verde
- 2 cups chicken broth
- 1 15- ounce can black beans, drained and rinsed
- 1 15- ounce can fire-roasted diced tomatoes
- 1 small pork tenderloin, roasted and shredded
- 1 teaspoon ground cumin
Preheat the oven to 425°F. Season the pork tenderloin with salt and pepper and bake for 30 minutes or until a meat thermometer registers 150°F.
If you have a stand mixer, cut the pork tenderloin into sections and shred the pork in the mixer bowl at medium speed. Another option, is to use two forks to shred the meat.
Pour the salsa verde into a large enough soup pot and bring to medium heat. Stir in the chicken broth, diced tomatoes, black beans, shredded pork tenderloin and cumin. Allow the stew to simmer for 10 to 15 minutes before serving.
Garnish each bowl with your favorite toppings including sliced avocado, sour cream or diced green onions.