Pulled Pork Stew
By Traeger Kitchen
2 Reviews
The remedy for extra pulled pork? Salsa verde Pulled Pork Stew. Add in sliced avocado and a dollop of sour cream and you’re on the stairway to soup heaven.
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5 Min
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2 Hrs
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Apple
Yields: 4 Servings
Ingredients
main
| 16 Ounce | Salsa Verde |
| 15 Ounce | Black Beans, drained, rinsed |
| 15 Ounce | Fire Roasted Red Peppers, jar |
| 1 Pound | Pork, pulled |
| 1 Teaspoon | ground cumin |
| 2 Cup | chicken stock |
| To Taste | salt and pepper |
| As Needed | Avocado, Sliced |
Units of Measurement:
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Step 1
Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Step 2
Stir in salsa verde, black beans, fire-roasted tomatoes, shredded pork, cumin and chicken broth. Season with salt and pepper to taste.
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16 Ounce Salsa Verde
15 Ounce Black Beans, drained, rinsed
15 Ounce Fire Roasted Red Peppers, jar
1 Pound Pork, pulled
1 Teaspoon ground cumin
2 Cup chicken stock
To Taste salt and pepper
Step 3
Cook on Traeger for 1 hour stirring every 20 minutes. After 1 hour, cover Dutch oven with lid and cook an additional hour.
Step 4
Top stew with fresh herbs, avocado and sour cream. Serve hot, enjoy!
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As Needed Avocado, Sliced
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