Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
10 Mins
Total Time
20 Mins
Makes 2 qt.

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

How to Make It

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.