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Southwest Pork Stew

by Mary Sacks

Make this stew with pulled or shredded pork from your favorite barbecue joint or deli-roasted chicken from the grocery store.

Ingredients

1 (16 oz.) jar Salsa Verde
2 cups prepared RC Low Sodium Supreme Chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can diced tomatoes, roasted or choice
1 tsp. RC No Added Roasted Southwestern Vegetable Seasoning Base
1 lb. shredded pork, dry (leftovers?)
salt & pepper to taste

Directions

Cook salsa verde over medium-high heat for about 2 minutes. Add chicken broth and next 3 ingredients.
Stir and simmer for about 10 minutes over medium-low heat.
Adjust for salt and pepper.
Stir in pulled pork, gently. Allow pan to sit on low heat until stew is warmed through.
Serve with choice of toppings: shredded cheese, fresh tomatoes, chunked avocado, chopped red onions, and a dollop of sour cream.

Food for Thought

Salsa Verde is a Mexican green sauce. It’s not too difficult or time-consuming, but if I can get a pre-made low salt, it is the route I’d rather take.
Tomatillos can be a little acidic when raw. They are bright green when ripe. If the one you pick is a little on the yellow side, it is on the way out.
Storage of Tomatillos: Set them in a dry and ventilated area such as a hanging basket in your pantry. Store in their husks like onions and they will last for about two months. If mold appears on the husks, you can peel it off, wash them and stick in them in the fridge; but, this is an indication that they are going bad.
Be aware, tomatillos draw fruit flies. Also, make sure you wash them. Tomatillos grow close to the ground; therefore, can pick up just about anything.