2 cups shredded pork or 4 boneless pork chops, cut into 1/2 inch cubes
1 1/2 cups of leftover tomato/onion/beer gravy puree (or if unavailable use 1 can tomato sauce and 1 tbsp lime juice)
2 potatoes, cubed
2 carrots, cubed
1 onion, diced
2 cloves of garlic, minced
1 jar of salsa verde (about 2 cups)
1 cup water
2 4 oz cans of green chiles
1 tsp cumin
1/2 tsp oregano (Mexican oregano would be great here)
1 cup frozen corn
Sour cream (optional)
Tortilla chips, crushed (optional)
In a large pot over medium heat, add about a tbsp of oil. If using pork chops instead of shredded pork, add to the pot and saute until brown then remove from the pan. In the same pot add the onions, garlic, carrots and potatoes. Saute for about 5-10 minutes to let the vegetables soften. Pour in the salsa verde and scrape up any bits that are on the bottom of the pot. Add the shredded pork or browned pork, broth/gravy, green chiles, water, cumin, and oregano. Turn the heat down to medium-low and let simmer for about 30 minutes or until the veggies are soft and the flavors have melded nicely. Taste and season with salt and pepper. Stir in the frozen corn.
Serve with a dollop of sour cream and/or with crushed tortilla chips on top.
