Prep time 5 mins
Cook time 2 hrs|
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.
1 (16-oz.) can salsa verde
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can fire-roasted diced tomatoes
1 lb shredded smoked pork, without sauce
1 tsp ground cumin
2 cups reduced-sodium chicken broth
1 tsp Jacobsen salt
1 tsp freshly ground black pepper
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Stir in salsa verde, black beans, fire-roasted tomatoes, shredded pork, cumin and chicken broth. Season with salt and pepper to taste.
Cook on Traeger for 1 hour stirring every 20 minutes. After 1 hour, cover Dutch oven with lid and cook an additional hour.
Top stew with fresh herbs, avocado and sour cream. Serve hot, enjoy!