Southwest Pork Stew Recipe


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

Southwest Pork Stew
Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands On Time:
10 mins
Total Time:
20 mins
2 qt.


  • 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


  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. Season with salt and pepper, and serve immediately.

Chef's Notes

TOP IT OFF: A flourish of herbs, a slice of avocado, and a dollop of sour cream take this dish to the next level.

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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