@kgy0001 Southern living southwest stew. It does benefit from a sliced avocado but with one arm… no worries. You can make in a slow cooker too! I usually throw in cans of green chopped chiles (hatch) and anything else in the pantry that sounds good: more herbs and spices. rotel, white beans, frozen southwest corn, cans of corn. Top with sour cream or Greek yogurt and some avocado or chopped herbs. To bulk I’ve also added quinoa in with some extra liquid to make it a heartier stew.
1 (16-oz.) jar salsa verde (herdez is fine, don’t worry too much here)
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 (most groceries sell pork bbq without sauce, it’s near the prepared packaged meats and potatoes normally)
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Cook salsa verde in a large saucepan (i do mine in a Dutch oven, or dump into a crockpot… don’t worry too much about this!) 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.