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.
Course Soup
Cuisine Mexican
Keyword Pork stew, tex-mex pork stew
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 6
Author Ali Randall
Ingredients
1 16-ouncejar salsa verde
2cupschicken broth
1 15-ouncecan black beans, drained and rinsed
1 15-ouncecan fire-roasted diced tomatoes
1small pork tenderloin, roasted and shredded
1teaspoonground cumin
Instructions
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.