Mexican Pork Stew

Great flavors in this Stew. Hot and delicious. 2 cups pulled pork, one cup vegetable stock (low sodium), 1-10 ounce can Rotel (tomatoes with green chile’s), one tablespoon cumin, one cup corn kernels, one 15 ounce can black beans-rinsed and drained, salt and black pepper, to taste. Garnish with dollops of sour cream, grated or shredded cheese of your choice, tortilla strips, diced green onions, chopped cilantro.

In a soup pot with a lid add all ingredients, stir gently, cover with a lid and cook 15-18 minutes on medium heat, stir during cooking time. Ladle into bowls, add garnishes of your choice and enjoy!

Easy-peasey!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

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